prep: 5mins
cook: 10mins
serves: 4

Ingredients

  • 200mL Bulla Light Sour Cream or 200mL Bulla Lactose Free Light Sour Cream
  • 500g baby chat potatoes
  • 3 hard-boiled eggs, peeled
  • 3 slices bacon, cut into strips and fried until crisp
  • 1 bunch asparagus, blanched and cut into 5cm lengths
  • 1/3 cup mayonnaise
  • sea salt & freshly ground fresh pepper
  • 2 Tbsp fresh mint leaves, to serve

Classic Potato Salad

method

  1. Boil potatoes in a saucepan of water until just tender. Drain potatoes under cold running water; cool. Halve potatoes.
  2. Arrange potatoes in a serving bowl with eggs, bacon and asparagus.
  3. Combine mayonnaise, sour cream and season to taste. Drizzle over salad and garnish with mint leaves.