Greek yoghurt makes the classic potato salad lighter and healthier than the usual mayo dressing. Add plenty of fresh dill or parsley for refreshing summer taste.
Preparation Time: 30 minutes Cooking Time: 15 minutes
500g baby potatoes
4 short cut rashers bacon, cut into thin strips
3 spring onions, finely sliced
2 sticks celery, finely sliced
160g Yoplait Greek Style Yoghurt
1/4 cup finely chopped gherkins
1 teaspoon Dijon mustard
2 tablespoons finely chopped fresh dill, plus extra for garnish
1. Boil the potatoes until just tender, drain and cool quickly by running under cold running water. Fry bacon in a non-stick frypan until crisp and set aside.
2. Halve potatoes and arrange in a serving bowl with bacon, spring onions and celery.
3. Combine yoghurt, gherkins, mustard and dill in a small bowl, season to taste with salt and pepper. Drizzle dressing over salad and garnish with extra dill.
Waxy potatoes such as Desiree are also excellent for potato salad. By boiling the potatoes whole, they absorb less water, resulting in dry and fluffy potatoes for your salad.
Parsley can be used in place of dill if desired.