Jazz up the humble potato into this cheap,easy to prepare,delicious bacon potato salad.
This is a Fresh,creamy salad with a little bit of a tang.The salad can be made even healthier by substituting the mayonnaise for sour cream,however I chose to use a bit of mayonnaise in this recipe because of it’s creamy delicious goodness and also because I just can.
This salad is a perfect side when you are having a barbecue or going out for a picnic as it also keeps well,it can be made in bulk then stored in the refrigerator for up-to 4 days.
4 large red potatoes
1/2 cup natural yogurt
1/4 cup mayonnaise
1/4 cup vinegar
(You can substitute mayonnaise for sour cream for a more healthy touch)
2 tablespoons dill ween roughly chopped
2 green onions
1 medium sized red onion
Salt&pepper to taste
Thoroughly wash your potatoes with clean running water and chop them up into bite size chunks.
I chose to leave the skin on my potatoes for extra texture and crunch
Bring water to a boil and throw in your potatoes
Boil your potatoes for 10 minutes until cooked,do not overcook the potatoes as we still want them to have a bite and a crunch in the salad,overcooking them will end up making your salad looking like mashed potatoes,you don’t want that.
As the potatoes are cooking chop up your onions and dill,set them aside
In a frying pan crisp up 4 strips of bacon
When brown and crispy,take them out of the pan and roughly chop them up and set aside
When your potatoes are done,drain the water and season with salt and pepper,throw in the dill weed and let them cool down as they absorb the flavours
In a separate bowl,mix in the onions,mayonnaise,yogurt and vinegar
Introduce your bacon into your now cooled down potatoes and toss to mix well
Pour In your mayonnaise yogurt mixture and using a spatula or spoon bring it together
Set this in a refrigerator to chill and it is ready to serve