Tart and refreshing. Carries well to picnics without eggs and celery, and is fast to make.
Serves 4, but easy to double.

5 Red potatoes – medium to large size
2 slices bacon, cooked crisp and chopped to small bits
1/3 cup sour cream or plain Noosa yoghurt
1/3 cup mayonnaise
1/4 cup green onions-chopped
1 Tbsp. chopped chives
Salt and pepper to taste.
Optional: top with shredded cheese

Scrub potatoes, cut in half and sliced to ¼” medallions. Cover with water in a medium sauce pan and bring to a boil. Boil gently for about 15 minutes, until a fork just pierces the slice. Drain and rinse with cold water. Mix the sour cream with mayonnaise. Layer 1/3rd of the potatoes in a bowl. Sprinkle with 1/3 of the bacon, chives and green onions. Salt and pepper lightly. Top with 1/3rd of the dressing. Mix gently. Repeat layering until all ingredients are gently mixed. Chill and serve.

Longmont Dairy Farm
September 2014