About this recipe:This is a deliciously different potato salad, which is made by tossing potatoes with bacon, soured cream, mayonnaise, Cheddar and seasonings. A perfect side salad for a summer barbecue.
1.8kg potatoes, peeled
15 rashers streaky bacon
450ml half fat soured cream
2 tablespoons mayonnaise
225g grated Cheddar cheese
2 tablespoons dried chives
1 teaspoon salt
1 teaspoon ground black pepper
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Place potatoes in a large pot and cover with lightly salted water. Bring to the boil over high heat, then reduce heat to medium-low, cover and simmer until just tender, about 15 minutes. Drain the potatoes and allow to cool to room temperature. Dice once cooled.
Place the bacon in a large, deep frying pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on a kitchen towel-lined plate. Allow to cool and crumble the bacon into a large bowl.
Place the cooled potatoes into the bowl with the bacon and mix in the soured cream, mayonnaise, Cheddar cheese, chives, salt and pepper. Refrigerate overnight before serving.