Wash potatoes well and cut into bite-sized pieces, peeled or unpeeled as preferred.

Boil in well salted water until just tender, and tip into a colander to drain and cool.

While potatoes cook, place eggs in a small saucepan with water to cover.

Bring to the boil, reduce heat and cook for 9 minutes, to hard-boil.

Dice bacon and cook in a non-stick pan until crisp.

Trim and finely chop spring onions.

Transfer drained potato to a bowl and add the bacon and spring onions, and season with salt and black pepper.

In a small bowl beat together the sour cream, cheese, lemon juice and mayonnaise, and when smooth stir in the herbs.

Peel and chop the eggs and gently fold the eggs and creamy dressing through the potatoes.

Cover and refrigerate for at least 2 hours before serving.