Potato Salad

Recipe adapted from: Brian Lagerstrom

Ingredients

350g potatoes

1/2 teaspoon salt

2 to 3 tablespoon extra virgin olive oil

2 to 3 strips of smoked bacon

2 teaspoon light sour cream

3  tbsp shredded cheddar cheese

Method

1. Wash and partially peel potatoes (i.e. leave some potato skin for better texture). Cut into bite sized, and mix in olive oil and salt thoroughly. Roast the potatoes @200 degree celcius until 1 to 2 sides of the potatoes are crisped, around 25 minutes. Make sure to stir the potatoes half way through roasting. Set aside the potatoes to cool down.

2. Cut smoked bacon into 1cm stripes. Pan fry them until crispy.  Transfer the bacon together with the rendered fat to the potatoes. Chill in fridge in air tight container if the salad is prepared ahead.

3. When you are ready to serve the salad, mix in sour cream, mayonnaise, cheddar cheese, spring onions and black pepper. Toss and mix thoroughly. Best served warm.