Classic potato salad

Step 1

Cook the potato in a large saucepan of boiling water for 15 mins or until tender. Drain well.

Step 2

Meanwhile, cook the bacon in a non-stick frying pan over medium heat, stirring occasionally, for 5 mins or until crisp. Transfer to a plate lined with paper towel.

Step 3

Cook the eggs in a saucepan of boiling water for 7 mins for soft-boiled or until cooked to your liking. Refresh under cold water.

Step 4

Place potato, bacon, celery, spring onion, dill cucumber, capers, chopped dill and chives in a bowl. Stir to combine.

Step 5

To make the creamy horseradish mayo, place the mayonnaise, sour cream, anchovy, garlic, horseradish, mustard and vinegar in a small bowl and whisk until combined. Season.

Step 6

Drizzle the creamy horseradish mayo over the potato mixture in the bowl and toss to combine.

Step 7

Peel the eggs and thickly slice. Arrange the potato mixture and egg on a serving platter.