A classic potato salad, I use creme fraiche in France as it is easier to get than sour cream and we like the added touch of Dijon mustard.
12 even-sized potatoes
4 bacon rashers, rind and excess fat trimmed, finely chopped
60g whole-egg mayonnaise
40g sour cream or creme fraiche
1 small garlic clove, crushed
30g drained gherkins, finely chopped
1/4 cup loosely packed finely chopped fresh dill
4 green shallots, ends trimmed, finely sliced
2 tablespoons finely chopped capers
Salt & freshly ground black pepper
1/2 teaspoon dijon mustard (optional)
Place the potatoes in a large saucepan and cover with cold water and bring to the boil. Boil, uncovered, for 10 minutes or until tender when pierced with a skewer. Drain, then set aside to cool completely. Cut in large chunks and place in a large serving bowl.
While the potatoes are cooking place the egg in a small saucepan of cold water and bring to the boil. Reduce heat to a gentle boil and cook for 10 minutes. Drain and cool under cold running water. Peel and set aside.
Heat a small non-stick frying pan over high heat. Add bacon and cook, stirring, for 3 minutes or until crisp. Remove from heat.
Combine the mayonnaise, sour cream, dijon and garlic in a small bowl.
Add the bacon, gherkin, dill, green shallots and capers to the bowl with the potato. Gently toss to combine. Add the sour-cream mixture and toss to combine. Taste and season with salt and pepper.
Cut the egg into quarters and arrange on top of the potatoes. Serve the potato salad immediately with grilled beef or lamb, if desired.