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Slice the potatoes into ¼” rounds and place in a large pot of cold water with 1 tsp salt. Bring to a boil and cook for around 7-10mins or until fork tender. Don’t overcook them or they’ll turn to mush. Drain (don’t rinse) and leave to steam dry and completely cool to room temp (important!).
As the potatoes boil, cook the bacon using your preferred method and to your preferred texture. Leave to completely cool then dice. Hardboil the eggs using your preferred method, then peel and dice (or use the wire rack method shown in the video).
In a small bowl combine mayo, sour cream, dijon mustard, sugar, lemon juice, chives, parsley, white pepper and ½ tsp salt (or to taste).
In a larger bowl add the potatoes with the egg, bacon, red onion and dressing. Gently fold until completely coated.
I recommend popping it in the fridge in advance for the flavours to marry. Serve with an extra sprinkle of chives and enjoy!