Creamy potato salad

Step 1

Scrub potatoes well. Place potatoes in a large saucepan; cover with cold salted water. Cover pan; bring to the boil. Reduce heat; simmer, covered, for 15 minutes or until potatoes are tender. Drain; cool slightly. Cut potatoes into thick rounds. Transfer to a large bowl.

Step 2

Meanwhile, place eggs in a small saucepan. Cover with warm water. Cover pan; bring to the boil. Boil, uncovered, for 3 minutes. Drain immediately, then rinse under cold water until cool enough to handle. Peel eggs.

Step 3

Preheat grill (broiler). Place bacon, in a single layer, on an oven tray lined with foil; grill until browned. Turn and grill until browned. Drain on paper towel. Chop coarsely.

Step 4

Reserve a quarter of the bacon, chives and dill. Add remaining bacon, chives and dill, along with the cornichons, to potato in bowl. Add combined mayonnaise, cream, mustard and garlic; toss gently. Season to taste.

Step 5

Spoon potato salad into a serving bowl. Top with halved eggs and the reserved bacon, chives and dill.