GERMAN HOT POTATO SALAD Typical hearty German fare, this classic has been made easier to prepare by the addition of ready-made mayonnaise; however, if you prefer, you can make your own. 4 eggs 4 bacon rashers, chopped 750 g tiny new potatoes 2 pickled gherkins, chopped finely 1 tablespoon finely chopped fresh flat-leaf parsley 2/3 cup mayonnaise 1/3 sour cream 2 teaspoon lemon juice

Cover eggs with water in medium pan; bring to boil. Simmer, uncovered 10 minutes; drain. Cool eggs under cold water; shell and halve.

Meanwhile, fry bacon, uncovered, in dry heated pan until browned and crisp; drain on absorbent paper.

Boil, steam or microwave potatoes until tender; drain and halve.

Combine remaining ingredients in large pan; stir over low heat until just hot. Place mayonnaise mixture in large bowl with potato, bacon and egg; toss gently to combine.

Serves 4.

TIP: Bacon can be fried and eggs hard-boiled a few hours beforehand as long as the potato halves and mayonnaise dressing are hot just before serving time.

[Salads: Simple, Fast and Fresh, The Australian Women's Weekly Cookbooks]