Picnic Portions & Sour Cream & Chives Potato

Time 60 min
Difficulty Easy
Serves 6-8


Tegel Take Outs Louisiana Style Portions 1kg SHOP WITH MENUAID
  • 1-2 Packs Tegel Take Outs Louisiana Portions 

For the potato salad:

  • 2kg agria potatoes, peeled & chopped in chunks
  • ¾ cup sour cream
  • 1/3 cup mayonnaise
  • 2 cloves garlic, crushed
  • 2 teaspoons Dijon mustard
  • ½ teaspoon onion powder
  • 1 tablespoon vinegar
  • 1 bunch of chives, very finely chopped
  • Salt & pepper
  • 6 rashers bacon


  1. Cook the Louisiana Portions in the oven or air fryer as per packet instructions.
  2. Place the potatoes in a large pot and cover with cold water. Season the water generously with salt and bring to the boil. Once boiling, reduce heat to a simmer and cook potatoes for 15 minutes until fork tender. Drain and set aside to cool.
  3. Cook the bacon until crisp and then finely chop or crumble into small pieces.
  4. Place the sour cream, mayonnaise, garlic, Dijon mustard, onion powder, vinegar and most of the chives and bacon bits in a large mixing bowl and whisk to combine. Season with salt & pepper.  Add the cooled potatoes and toss to coat.
  5. Sprinkle over the remaining chives and bacon and serve alongside the chicken portions.
  6. For the perfect picnic, let the chicken cool completely before packing in an airtight container. Pack the potato salad in a sealed container and chuck in your chilly bin with some ice packs until you’re ready to eat!

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