Quick and easy potato salad

Potato salads are a timeless staple on Aussie Christmas spreads. Our recipe, with creamy greek-yoghurt and sour cream dressing, can be on the table in less than half an hour. Too easy!

  • 10 mins preparation
  • 15 mins cooking
  • Serves 8
  • Print


Quick potato salad
  • 2 kilogram baby new potatoes
  • 1 tablespoon olive oil
  • 2 bacon rashers, finely chopped
  • 1/2 cup light sour cream
  • 1/2 cup greek-style yoghurt
  • 2 tablespoon lemon juice
  • 2 tablespoon cornichons, finely chopped
  • 1/3 cup fresh dill, chopped
  • 4 green onions, thinly sliced


Quick potato salad
  • 1
    In a large saucepan of boiling water, cook potatoes for 10-12 minutes until tender. Cool slightly.
  • 2
    In a frying pan heat oil on medium. Saute bacon for 4-5 minutes until crispy. Drain on paper towel. In a small bowl, combine sour cream, yoghurt and lemon juice. Season.
  • 3
    In a large bowl toss cooled potatoes with dressing, cornichons and dill. Top with bacon, green onions and extra dill sprigs.

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