Name: Quick and easy potato salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: 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 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!

Serves 8

Prep

10M

Cook

15M

Total

25M

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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