Potato Egg Casserole A La Hot Potato Salad - cooking recipe

Ingredients

6 potatoes, peeled and diced
4 -6 hard-boiled eggs, peeled and chopped
3 green onions, finely chopped
1 tablespoon parsley, chopped
1 -2 teaspoon mustard (I use 2 tsp Dijon mustard)
fresh ground black pepper
250 g low-fat sour cream
4 slices bacon, chopped and cooked
1/4 cup milk (optional)
1/2 cup cheddar cheese, grated

Preparation

Cook potatoes in boiling water until tender; drain and cool.
Combine potatoes, eggs, bacon, parsley and spring onions in a casserole dish.
Combine sour cream, mustard and black pepper and then mix through potato mixture, if mixture needs more moisture then add a little milk.
Cover and bake at 180\u00b0C for 15-20 minutes, then sprinkle with cheese and grill until golden.