Potato Salad With Bacon & Herb Mustard Dressing

Potato mixed with bacon and egg provide a popular mix for a potato salad.  Instead of mixing in a mayonnaise based dressing, this dish uses greek yoghurt as the base.  The dressing is a beautiful creamy mixture of yoghurt, wholegrain mustard, lemon juice and honey to provide a real tangy taste to the potato salad.  Mixing through thyme and chives adds the perfect finishing touch to this very tasty potato salad.

The dressing provides a light coating on the potatoes without drowning them.  This is a great side dish to any barbeque.

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Potato Salad With Bacon & Herb Mustard Dressing
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Wash and peel potatoes and cut into smaller bite size pieces. Simply quarter the smaller potatoes.
  2. Place potatoes in a large pot and completely cover with water.
  3. Place pot over medium high heat and bring to boil.
  4. Once water in boiling, cook potatoes for 10 - 15 minutes, until cooked through and a skewer is easily inserted into the potato.
  5. Pour potatoes into a colander and allow to cool. Rinse potatoes with cool water to remove final traces of starch. This will also quicken the process of cooling.
  6. Add bacon to a frying pan on medium high heat and cook until crispy. Remove from pan and set aside.
  7. In a small bowl, add thyme, mustard, yoghurt, lemon juice, honey, salt & pepper. Stir until fully combined.
  8. Place potatoes in a large serving bowl
  9. Add boiled eggs, bacon, chives and thyme mustard sauce.
  10. Gently toss to coat to mix through and coat the potatoes with the sauce.
  11. Keep refrigerated until ready to serve.
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