Caramelised Onion and Potato Salad

oil, for cooking
6 red onions, thinly sliced
1kg / 2 lb 4 oz Kipfler or new potatoes, unpeeled
4 bacon slices
30g / 1 oz chives, snipped

For the Mayonnaise
250g / 9 oz whole-egg mayonnaise
1 tablespoon dijon mustard
juice of 1 lemon
2 tablespoons sour cream

Heat 2 tablespoons of oil in a large heavy-based frying pan, add the onion and cook over medium-low heat for 40 minutes, or until soft and caramelised.

Cut the potatoes into large chunks. Cook in boiling water for 10 minutes, or until just tender, then drain and cool slightly.

Grill (broil) the bacon until crisp. Drain on paper towels and cool slightly before chopping.

Put the potato, onion and chives in a large bowl, reserving a few chives to garnish, and mix well.

To make the mayonnaise, put the whole-egg mayonnaise, mustard, lemon juice and sour cream in a bowl and whisk to combine. Pour over the salad and toss to coat. Sprinkle with the bacon and garnish with the reserved chives.