Potato Salad With Bacon & Herb Mustard Dressing
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Potato Salad With Bacon & Herb Mustard Dressing
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| Servings | Prep Time |
| 8people | 20minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 1.5kg Desiree Potatoesor other type of red potato
- 4 Eggshard boiled & sliced
- 3strips Short Cut Bacondiced
- 4tbsp Chivesthinly sliced
- 1tbsp Thyme Leavesuse fresh thyme
- 1/2cup Wholegrain Mustard
- 4tbsp Plain Greek Yoghurt
- 1tbsp Lemon Juice
- 1tbsp Honey
- Saltto season
- Pepperto season
Instructions
- Wash and peel potatoes and cut into smaller bite size pieces. Simply quarter the smaller potatoes.
- Place potatoes in a large pot and completely cover with water.
- Place pot over medium high heat and bring to boil.
- Once water in boiling, cook potatoes for 10 – 15 minutes, until cooked through and a skewer is easily inserted into the potato.
- 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.
- Add bacon to a frying pan on medium high heat and cook until crispy. Remove from pan and set aside.
- In a small bowl, add thyme, mustard, yoghurt, lemon juice, honey, salt & pepper. Stir until fully combined.
- Place potatoes in a large serving bowl
- Add boiled eggs, bacon, chives and thyme mustard sauce.
- Gently toss to coat to mix through and coat the potatoes with the sauce.
- Keep refrigerated until ready to serve.