Place the potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 10–12 minutes, or until tender. Drain and set aside to cool slightly. Cut in half and place in a large bowl.

While the potato is cooking, place the vinegar and sugar in a small bowl and whisk to dissolve the sugar. Add the onion and set aside for 5 minutes.

To make the dressing, place sour cream, mayonnaise, mustard, chives, salt and pepper. Drain onion pickling liquid into the dressing and reserve the onions. Whisk dressing to combine. Add most of the dressing to potatoes, and toss to combine. Place potatoes on a platter with the pickled onion.

Heat a large non-stick frying pan over medium heat. Cook bacon for 4-5 minutes or until golden and crisp. Drain. Sprinkle over the salad.

Top salad with eggs and drizzle with the remaining dressing. Serve scattered with mint.