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Roasted chat potato and bacon salad
Roasted chat potato and bacon salad
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Prep Time:
Cook Time:
Elevate potato salad with roasted potatoes and crispy bacon.
Ingredients:
  • 750g chat potatoes, halved
  • 27.30 gm olive oil
  • 6 rashers rindless shortcut bacon, chopped
  • 4 green onions, thinly sliced
  • 125.00 ml pimento-stuffed green olives, halved lengthways
  • 235.00 gm reduced-fat sour cream
  • 42.00 gm lemon juice
  • 23.40 gm wholegrain mustard
  • 40.00 ml chopped fresh dill
Instructions:
  • - Preheat the oven to 220C/200C fan-forced and line a large baking tray with baking paper. - Spread out the potatoes on the tray, drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to coat evenly. - Roast the potatoes, turning occasionally, for 30 minutes until golden and cooked through. Let them cool for 15 minutes before serving.
  • Heat the rest of the oil in a frying pan over medium-high heat. Saute the bacon, stirring occasionally, for 3 to 5 minutes until it becomes golden brown. Transfer the cooked bacon to a plate lined with paper towel to absorb any excess grease.
  • In a large bowl, mix together the potato, bacon, onion, and olives. In a separate bowl, combine the sour cream, lemon juice, mustard, and dill. Pour the sour cream mixture over the potato mixture and toss well to combine. Serve and enjoy!

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