Easy Potato Salad
Level up your potato salad game. Think baby spuds, crispy bacon, zesty lemon, and a blend of sour cream and Greek yoghurt. Add some spring onions and dill for a fresh kick. Feeling fancy? Swap in kūmara for a sweet kick.
Recipe Tip Try swapping out some of the potato with kūmara - it's a twist on the Kiwi classic and will increase the fibre content.
Ingredients
- 2 rashers bacon, finely chopped
- 1/3 cup fresh dill, chopped
- 4 spring onions, sliced
- 1/2 cup sour cream
- 1/2 cup greek yoghurt
- 2 tablespoons gherkins, chopped
- 2 kilograms baby potatoes, cubed
- 1 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 pinch salt and pepper
- 2 rashers bacon, finely chopped
- 1/3 cup fresh dill, chopped
- 4 spring onions, sliced
- 1/2 cup sour cream
- 1/2 cup greek yoghurt
- 2 tablespoons gherkins, chopped
- 2 kilograms baby potatoes, cubed
- 1 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 pinch salt and pepper
- Step 1 of 4In a large saucepan of salted boiling water, cook potatoes for 10-12 minutes until tender. Drain and cool slightly.
- Step 2 of 4In a frying pan, heat oil on a medium heat. Sauté bacon for 4-5 minutes until crispy. Drain on a paper towel.
- Step 3 of 4For the dressing, combine sour cream, yoghurt and lemon juice in a small bowl. Season to taste.
- Step 4 of 4In a large bowl, toss cooled potatoes with dressing, gherkins and dill. Top with bacon, spring onions and extra dill.
Method
- Step 1 of 4In a large saucepan of salted boiling water, cook potatoes for 10-12 minutes until tender. Drain and cool slightly.
- Step 2 of 4In a frying pan, heat oil on a medium heat. Sauté bacon for 4-5 minutes until crispy. Drain on a paper towel.
- Step 3 of 4For the dressing, combine sour cream, yoghurt and lemon juice in a small bowl. Season to taste.
- Step 4 of 4In a large bowl, toss cooled potatoes with dressing, gherkins and dill. Top with bacon, spring onions and extra dill.
Nutrition per serving
1168 Kilojoules
Protein9 grams
Fat8 grams
Carbs41 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 4In a large saucepan of salted boiling water, cook potatoes for 10-12 minutes until tender. Drain and cool slightly.
- Step 2 of 4In a frying pan, heat oil on a medium heat. Sauté bacon for 4-5 minutes until crispy. Drain on a paper towel.
- Step 3 of 4For the dressing, combine sour cream, yoghurt and lemon juice in a small bowl. Season to taste.
- Step 4 of 4In a large bowl, toss cooled potatoes with dressing, gherkins and dill. Top with bacon, spring onions and extra dill.