Ingredients
For 4 people 
- 6 pieces middle bacon
- 2 teaspoon(s) wholegrain mustard
- 4 spring onions, diagonally sliced
- 2 tablespoon(s) horseradish cream
- 1 kilo(s) desiree potatoes, peeled
- 0.25 cup(s) sour cream
- 125 grams punnet Flowerdale Farm Broccoli Sprouts
- 1 pinch(es) Salt and pepper to taste
- 1 tablespoon(s) olive oil
- 1 teaspoon(s) honey
Method
- Steam potatoes until cooked through but still firm.
- Allow to cool before cutting the cooked potatoes into 3cm rough cubes. Meanwhile, remove rind from bacon and slice into thin, short strips.
- Heat oil in a pan and fry bacon for a few minutes, tossing continuously. Remove and drain bacon pieces on paper towel.
- In a large bowl mix together the sour cream, horseradish cream, mustard, honey and salt and pepper until well combined.
- Toss potatoes through the mixture until well coated. Add the spring onions, bacon and sprouts and toss lightly. Transfer to a serving bowl and enjoy!
