Easy Potato Salad

clock 10 minutes + 15 minutes bowl Serves 8


  • 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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  • 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.


  • • 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.

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