Easy Potato Salad

Name: Easy Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 2kg baby potatoes cut into bite-sized pieces; 1 Tbsp olive oil; 2 bacon rashers, finely chopped; 2 Tbsp finely chopped gherkins; 1/3 cup chopped fresh dill, plus extra sprigs to serve; 4 spring onions, thinly sliced; ½ cup lite sour cream; ½ cup Greek-style yoghurt; 2 Tbsp lemon juice; Salt; Pepper

10 minutes + 15 minutes

Serves 8

Easter BBQ Barbecue Salad Potato Low Sugar

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Ingredients

2kg baby potatoes cut into bite-sized pieces
1 Tbsp olive oil
2 bacon rashers, finely chopped
2 Tbsp finely chopped gherkins
1/3 cup chopped fresh dill, plus extra sprigs to serve
4 spring onions, thinly sliced
½ cup lite sour cream
½ cup Greek-style yoghurt
2 Tbsp lemon juice
Salt
Pepper

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Method

1. In a large saucepan of salted boiling water, cook potatoes for 10-12 minutes until tender. Drain and cool slightly.
2. In a frying pan, heat oil on a medium heat. Sauté bacon for 4-5 minutes until crispy. Drain on a paper towel.
3. For the dressing, combine sour cream, yoghurt and lemon juice in a small bowl. Season to taste.
4. In a large bowl, toss cooled potatoes with dressing, gherkins and dill. Top with bacon, spring onions and extra dill.
Tip:
Try swapping out some of the potato with kumara - it's a twist on the Kiwi classic and will increase the fibre content.
PER SERVE
• Energy 1168Kj • Protein 9g • Total Fat 8g • Saturated Fat 3g • Carbohydrates 41g • Sugars 3g • Sodium 446mg
Dietary and nutritional info supplied by NZ Nutrition Foundation.