Instructions

1. Cook about 500g potatoes in lightly salted water, then rinse under cold water, drain and let them cool. If they are not organic, peel them - if they are, leave the skin on, then dice.
2. Put the eggs in a pan of cold water, bring to the boil, cover and turn off the heat. Leave them for 8 minutes, drain then rinse under cold water. Shell the eggs, then chop into small pieces.
3. Put 2 large cupful of the potatoes in a large mixing bowl, then add the eggs.
4. Chop enough pork to make 1 cupful. Add this to the potatoes.
5. Finely chop the gherkins, red pepper and onion, then add these to the bowl.
6. Mix the sour cream with the chives and mustard then pour over the salad. Season with salt and pepper. Combine gently, taste and adjust the seasoning. (You might want to add a drop of cider vinegar or lemon juice!)
7. Chill until serving.