• TO DRINK: Rudera Chenin Blanc 2008, rich and creamy with just a hint of flinty minerals

    Potato, crème fraîche and bacon salad

    Serves: 6
    Cooking Time: 1 hour

    Ingredients

    • 500g baby potatoes, peeled, boiled and halved
    • salt and freshly ground black pepper, to taste
    • 100ml olive oil
    • 400g bacon bits, fried
    • 400g crème fraîche
    • 45ml (3 tbsp) fresh chives, snipped

    Instructions

    1

    Place the potatoes in a serving bowl and season.

    2

    Drizzle the potatoes with the oil, add the bacon and crème fraîche and toss to combine.

    3

    Serve sprinkled with the chives.

     

    ×
    Exit mobile version