Cook the potatoes in salted water until soft, drain and return to the heat to dry out. It is important that the potatoes are thoroughly cooked – there is nothing worse than ‘al dente’ potatoes.
Combine the potatoes with the crumbled crispy bacon, the pickled cucumber, eggs and onion. Season to taste.
Combine the remaining ingredients to make the dressing. Fold enough of the dressing into the salad to make it creamy.
When folding everything together do it while the potatoes are still warm and allow the potatoes to break down a little in the mixing.