Potato Salad

Cook the potatoes in salted water until soft. Leave to cool and peel.

Halve and cut into thick slices and place in a serving dish.

Heat the oil and fry the onion, garlic and bacon until golden. Set aside to cool.

Add the dip, sour cream, gherkins, dill, chives, lemon juice and seasoning to the potatoes.

Add a little milk to thin it down. Add the finely grated cheese and mix through.

Sprinkle the remaining coarsely grated cheese on top.

HINTS & TIPS:

• Use 800 g cooked cauliflower florets instead of potatoes for a banting option.
• Use LANCEWOOD Jalapeno Chutney, Roasted Thai Peppers or Sweet Red Peppers DIP&TOP® of Sour Cream & Chives.
• Use LANCEWOOD® Cultured Cream instead of Sour Cream.