Your Cart is Empty
FAST DISPATCH
FREE SHIPPING
FAST DISPATCH
FREE SHIPPING
Menu
FAST DISPATCH
FREE SHIPPING
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Add description, images, menus and links to your mega menu
A column with no settings can be used as a spacer
Link to your collections, sales and even external links
Add up to five columns
Green potato salad
Breda Fenn
I have always been passionate about food and community. I studied culinary management to broaden my skills and knowledge in all things cuisine and hospitality and I relish an opportunity to create in the kitchen. I love to develop recipes with wholefoods that are approachable, authentic and packed with flavour. Bringing people together around the table is important to me and I believe food is the greatest and most accessible tool for generosity and hospitality.
Fresh and flavourful.
A cult favourite for picnics and gatherings, but not always a healthy option. Using homemade yogurt as a base for a dressing and loading it with fresh herbs gives this dish a boost of freshness and bold flavour as well as offering the quality of probiotics.
Green potato salad
Luvele
Rated 1.0 stars by 1 users
A cult favourite for picnics and gatherings, but not always a healthy option. Using homemade yogurt as a base for a dressing and loading it with fresh herbs gives this dish a boost of freshness and bold flavour as well as offering the quality of probiotics.
Ingredients
- 1kg baby potatoes
- 200g streaky bacon
- 1 cup homemade yogurt
- ¼ cup olive oil
- juice of 1/2 a lemon
- 1 garlic clove, chopped
- 1 large handful mint leaves
- 1 large handful fresh parsley
- 1 bunch chives, chopped
- Salt
- Pepper
Directions
- Boil the potatoes in cold, salted water until soft and tender. Leave to cool slightly.
- Cook the bacon until crispy. Drain on paper towel and chop into small pieces.
- To make the dressing add the yoghurt, olive oil. lemon juice, garlic, mint and parsley to the blender jug and season with salt and pepper. Blender on smoothie mode for around 20 seconds.
- To assemble, chop or break apart the warm potatoes and place them into a large bowl. Add the dressing to the potatoes and add 3/4 of the bacon and chopped chives.
- Toss together and transfer to a serving platter. Top with the remaining bacon and chives and drizzle with olive oil.
Recipe Video
PIN THIS RECIPE
Green potato salad
Fresh and flavourful.
A cult favourite for picnics and gatherings, but not always a healthy option. Using homemade yogurt as a base for a dressing and loading it with fresh herbs gives this dish a boost of freshness and bold flavour as well as offering the quality of probiotics.
PIN THIS RECIPE
Subscribe
Sign up to get the latest on sales, new releases and more …