TO DRINK: Rudera Chenin Blanc 2008, rich and creamy with just a hint of flinty minerals
Potato, crème fraîche and bacon salad
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.
