Ingredients: - 
5 medium potatoes, peeled
5 rashes bacon
6 large eggs
3 spring onions, sliced
¼ cup red onion, chopped
1 tsp kosher salt
1 tsp black pepper
3 stalks celery, optional
1/2 cup whole egg mayonnaise
1/3 cup sour cream
2 tsp wholegrain mustard
Parsley or dill, to serve  
METHOD: -
Preheat the oven to 160C fan bake. Line a baking tray with baking paper.
Lay the bacon slices over the baking tray side by side. Bake for 12-15 minutes, then set aside to cool. It will crisp up as it cools.
Chop the peeled potatoes into 1 ½ inch sized pieces. Place them into a large pot and cover with cold water. Bring to the boil over high heat, then boil for around 7 minutes or until fork tender.
Drain the potatoes and set aside in a large bowl.
In the same pot, add the eggs, then cover and cook for 8 minutes. Set aside until cool enough to handle, then peel and slice.
Add the eggs to the potatoes and place in the fridge to chill completely.
Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the spring onions. Chop the red onion very small, chop the parsley or dill.
Once cool, sprinkle the onions, parsley or dill and salt & pepper over the potatoes and eggs.
Mix the mayonnaise, sour cream and mustard. Add it to the potatoes and gently mix to combine everything.
Break up the cooled bacon and scatter over the top. Follow with more parsley or dill. 

Store in the fridge until ready to serve.