Baked potato salad

1) Cook the potatoes in a large pan of salted water until just fork tender. Remove from the boiling water and cool. When cool enough to handle, cut into 2cm cubes.

2) While the potatoes are cooking and cooling, fry the bacon in a large nonstick frying pan, then remove to a paper towel-lined plate to drain. Strain the bacon fat, reserving 3 tbsp in the pan.

3) Reheat the bacon fat and fry the potato cubes until light golden brown. Remove to paper towel-lined plate to cool, then season with a pinch of salt.

4) Combine the sour cream, mayonnaise, white vinegar, salt and pepper in a serving bowl. Combine the potatoes and dressing, adjusting the seasoning as necessary. Refrigerate for 1 hour.

5) Chop the bacon and spring onions and use to top the salad before serving.