Easy Potato Salad

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