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Creamy Potato & Soft-Egg Salad Method Preheat grill. Place bacon on foil-lined oven tray; grill on both sides until browned. Drain on absorbent paper. Chop coarsely. Reserve a quarter of the bacon, chives and dill. Combine potatoes, remaining bacon, chives, dill and olives in a large bowl. Add combined mayonnaise, cream, mustard and garlic; toss gently. Season with salt and freshly ground black pepper. Spoon potato salad into a serving bowl. Top with halved eggs, reserved bacon, chives, dill and extra black pepper.