Ingredients:

- 1 bag of pink potatoes

- 2 x tablespoons of wholegrain mustard

- 4 rashers of bacon finely chopped

- 1 large  red onion

- 1 cup of cream

- 1/2 cup of sour cream

Method:

- Chop potatoes into small pieces leaving the skin on and place into a saucepan, boiling until they soften, but don’t cook them fully! Leave them a little bit firm.

- Strain potatoes and place in a bowl mixing cream, cour cream, wholegrain mustard and onion and mix thoroughly.

- Fry bacon rashers on a pan until crispy. Add to the potato salad and mix through.

- The creamy potato salad is ready to serve!

Leisa Skerman is a Brisbane Naturopath who enjoys sharing her knowledge and passion for naturopathy with her readers and clients. If you enjoyed this post, please leave a comment, or share it with your friends on your favourite social media using the buttons above.