Ingredients for Potato Salad
baby potatoes, halved 12
bacon slices, diced 8
gherkins, sliced 8
thick plain yogurt 1/2 cups
whole egg mayonnaise 1/2 cups
Method for Potato Salad
* Wash and cut baby potatoes in half
* Cook potatos in a large saucepan of salted boiling water for 8 minutes or until almost tender.
* Meanwhile cook diced bacon and when cooked set aside on absorbant paper
* In a small bowl mix together mayonnaise and yogurt.
* When potatoes are cool mix through bacon, gherkins and dressing
Tips for Potato Salad
* Serve some into lunch box containers while serving as a side
* Boil extra potatoes to save time during the week.
* Make a side of mash or some patties.
Labor Day Menu / Father’s Day Menu
Beef & Olive Pesto Burgers
Potato Salad
Texas Yellow Coleslaw
Easy Apply Crumble
Double Fudge Brownies
Old Fashioned Lemonade
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A great recipe! I was looking for a new take on potato salad and I love the sweetness and tangy flavour the gherkin adds! Very creamy but healthy (no cream and especially if you use low fat yoghurt!). The extra tips are helpful too. Planning ahead is a great time saver!
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