750 g Potato

(Washed, Chopped)

2 tbsp Red Wine Vinegar

1 tbsp Extra Virgin Olive Oil

1 tbsp Dijon Mustard

2 tbsp Fresh Basil

(Chopped)

1½ tsp Black Pepper

(Crushed)

250 g Natural Yoghurt

250 mL Sour Cream

2 Garlic Cloves

(Crushed)

1 Red Onion

(Chopped)

1 cup Fresh Parsley

(Chopped)

150 g Bacon

(Chopped)

2 Eggs

(Chopped)

1. Hard boil eggs for 7 minutes in boiling water.
2. Remove shell and chop.
3. In salted boiling water, cook potatoes for 15 minutes, or until tender.
4. Combine vinegar, oil, mustard, basil, and seasoning in a bowl.
5. Drain and cube potatoes, combine with dressing.
6. In a fry pan, brown bacon over medium heat. Place onto paper towel to remove excess oil.
7. In a salad bowl combine yoghurt, sour cream, garlic, onion, bacon and eggs.

Serve by adding vinegar dressing to recipe and serve with fresh chopped pars