Creamy Potato and Soft-Egg Salad


  1. Preheat grill. Place bacon on foil-lined oven tray; grill on both sides until browned. Drain on absorbent paper. Chop coarsely.
  2. 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.
  3. Spoon potato salad into a serving bowl. Top with halved eggs, reserved bacon, chives, dill and extra black pepper.