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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.
Green potato salad
Luvele
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.
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