Classic Potato Salad
Cook Time 50 minutes
1.2kg baby potatoes, unpeeled
250g streaky bacon, finely chopped
150g homemade mayonnaise (or a good-quality whole-egg mayonnaise)
100ml sour cream
1 tbsp Dijon mustard
1 tsp red wine vinegar
½ lemon, zest and juice
Good pinch of cayenne pepper
½ bunch spring onions, finely chopped
10 cornichons, chopped into rounds
1 large handful of flat-leaf parsley leaves, finely chopped
1 bunch chives, finely chopped
3 dill fronds, finely chopped
Salt and black pepper
Place the potatoes in a large saucepan of cold salted water. Bring to the boil, then turn down to medium heat and simmer for about 20–25 minutes or until the potatoes are tender when pierced with a small knife. (The cooking time will vary depending on what potatoes you use and how large they are.) Drain and set aside until the potatoes are cool enough to handle. Peel off and discard the skins, then cut the potatoes into even cubes. Alternatively, you can steam the potatoes in a covered steamer basket over a pot of boiling water - this will take around 45 minutes.
Meanwhile, place the bacon in a large frying pan over low heat and cook, tossing occasionally and slowly bringing the heat up to medium (this ensures the fat renders and the bacon becomes very crispy), for 5 minutes until sizzling, golden and crunchy. Drain on paper towel.
Combine the mayonnaise, sour cream, mustard, vinegar, lemon zest and juice, cayenne pepper and a pinch of salt and pepper in a large bowl. Mix in the spring onions, cornichon and herbs, reserving a small handful of mixed herbs to serve.
Add the still-warm potato to the dressing, along with half the bacon. Toss very well so all the potato is coated then scatter on the reserved herbs and bacon. Best served warm or at room temperature.