Stephanie Alexander’s Potato Salad

This potato salad will give you a heart attack just by looking at it, but the thing about fat is that it tastes soooo good. Plus, if you loathe those potato salads that consist of nothing but potato and mayonnaise, like I do, you might find this one more palatable.

500g waxy potatoes
125g bacon, diced
2 tablespoons sour cream
1 teaspoon Dijon mustard
2 teaspoons seed mustard
1 tablespoon red wine vinegar
Pinch salt
1 tablespoon finely chopped fresh chives

Boil potatoes until tender, then chop into cubes (personally, I chop them then boil them – it doesn’t make much difference. The main thing is to not overcook them). Fry bacon until crisp, and retain bacon fat. Combine sour cream, mustards, vinegar and salt, then tip into bacon pan. Mix, and pour over potatoes. Mix in, scatter with chives and season with cracked black pepper.

From Stephanie Alexander’s “Cook’s companion”