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