Ingredients: (serves 4)
12 small sized potatoes (I used pink eyes)
4 bacon rashers
60g whole-egg mayonnaise
40g sour cream
1 garlic clove, crushed
30g drained gherkins, roughly chopped
¼ cup loosely packed dill, roughly chopped
4 green shallots, ends trimmed, roughly chopped
2 tablespoon capers
Salt and Pepper to season
Boil the potatoes, uncovered, for 10 minutes or until tender when pierced with a skewer. Drain, then set aside for 30 minutes to cool completely. Cut in half and place in a large serving bowl.
Meanwhile, soft boil the eggs. To get a perfect soft boiled egg, I place them in a saucepan, covered with cold water. Bring to the boil and boil for two minutes. Turn off the heat and leave to cool. Once cool, drain, peel and set aside.
Fry the bacon until crisp. Remove from heat, cool and then dice.
Combine the mayonnaise, sour cream, gherkin, capers, dill, shallots and garlic in a food processor and process until combined and a lovely green colour. Taste and season with salt and pepper.
Cut the eggs into quarters and arrange on top of the potatoes. Drizzle over the dressing and serve.