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Warm potato salad recipe
Warm potato salad recipe
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Creamy Greek yogurt elevates this loaded potato salad, balancing bacon's saltiness and potatoes' earthiness. Perfect for barbecues and gatherings!
Ingredients:
  • 4 Free Range Eggs
  • 1kg baby Carisma or baby white potatoes, quartered
  • 3 garlic cloves, unpeeled
  • 4 bacon rashers
  • 210g yoghurt
  • 17.70 gm wholegrain mustard
  • 20.00 ml finely chopped chives
  • 1 red onion, finely chopped
Instructions:
  • Preheat the oven to 180°C and line 2 baking trays with baking paper. Place the potatoes and garlic on one tray, spray with olive oil, season, and bake for 45 minutes until the potatoes are tender and crispy. Add the bacon to the second tray for the last 15 minutes of baking. Let it cool slightly before tearing the bacon into pieces.
  • Boil the eggs in hot water for 8 minutes until the yolks are firm. Quickly cool them in cold water, peel, and halve.
  • Press the garlic into a small bowl, discard the skins, and mix in the yogurt, mustard, and half of the chives. Don't forget to season to taste.
  • Mix the potatoes, bacon, onions, spinach, eggs, and yogurt in a large bowl. Top with the rest of the chives and season to taste.

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