By Kelly Gibney

Serves 6 as a side

A creamy sour cream dressing and zingy pieces of pickle make this the perfect salad for your summer shared table. Allow at least 4 hours for the flavours to develop in the fridge before serving.

INGREDIENTS:

• 1 kg new potatoes
• 80g free range streaky bacon
• 3 spears McClure's Dill and Garlic Pickle Spears
• 2 hard boiled eggs – roughly chopped into small pieces
• 1 spring onion – very thinly sliced
• Handful fresh dill – roughly chopped or 1 teaspoon dried dill tips

Dressing

• ½ cup good quality mayo
• 125g sour cream
• 2 tablespoons brine from McClures Garlic and Dill Pickle Spears
• ½ teaspoon wholegrain mustard
• Salt and cracked black pepper

METHOD:

1. Place the potatoes in a large pot of salted water and bring to a boil. Simmer until tender. Drain and leave to cool completely.
2. Cut bacon into small pieces and fry until crispy. Set aside to cool.
3. Whisk together the dressing until smooth. Taste and season as desired.
4. Halve the cooled potatoes and toss with the dressing, bacon, pickles, eggs, spring onion and dill.
5. Season generously with cracked black pepper and a little salt as needed. Place in the fridge until needed.
6. It is ideal to make the salad at least 4 hours ahead of time.

We'd love to see your McClure's Pickles creations! Tag us on Instagram @cookandnelson.