Potato Salad
Potato Salad 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 1 egg 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