Try this potato salad with herby dressing, it works great for a light lunch or an accompaniment to any main course especially fish or chicken.
Serves 4
The Ingredients
For the dressing
- 1 tbsp chopped parsley
- ½ tsp paprika
- 1 tsp chopped thyme
- 4 tbsp mayonnaise
- 120g Glenisk Bio whole milk natural yoghurt
- ½ lemon, juice and zest
- Salt and freshly ground black pepper
For the salad
- 6 Denny traditional rashers
- 1kg Keogh & son baby potatoes, steamed
- 2 celery stalks, trimmed and thinly sliced
- Dusting of paprika, to garnish
The Method
To make the dressing
STEP 1
Combine all the ingredients together and mix well. Check the seasoning, adding salt and freshly ground black pepper to taste.
To cook the rashers
STEP 1
Heat a large frying pan with a little oil and add the rashers. Fry until crispy, place the rashers on a piece of kitchen paper to drain.
To prepare the salad
STEP 1
Slice the baby potatoes into a medium bowl and add the celery slices. Lightly Crush the crispy bacon and sprinkle most into the bowl, retaining some to garnish the top.
STEP 2
Pour over the dressing, carefully mix and spoon into a serving bowl. Garnish with crispy bacon and dust the top with a little paprika.
