The Best Potato Salad Recipe in the World (not even exaggerating)….

Instructions

1. I use a pack of small salad potatoes and literally just cut them into halves (or thirds for the larger ones) and boil them in a large pan of salted boiling water. When they're cooked through, drain them and to save washing up, keep them in the pan as you can add the rest of the ingredients to that. Let them cook so they're warm but not hot.
2. While the potatoes are boiling, cook the bacon rashers until they're crispy and let them cool a little before using some scissors to chop them up into very little pieces.
3. Hard boil 4 eggs and again set them to one side until they're cool enough to peel.
4. That's the prep work done! Now add the chopped crispy bacon and the egg into the pan with the potatoes. Gently stir with a wooden spoon (so you don't scrape the bottom of the pan).
5. Add in the red onion and a few chives and give it another gentle stir.
6. In a bowl, combine the sour cream and they mayo - if you want more then the main thing is that you remember to use equal quantities. Add the sauce into the pan and stir it all together.
7. Transfer to your serving dish or tub and top with some more chopped chives.
8. Enjoy!