Breda Fenn
Breda Fenn

I have always been passionate about food and community. I studied culinary management to broaden my skills and knowledge in all things cuisine and hospitality and I relish an opportunity to create in the kitchen. I love to develop recipes with wholefoods that are approachable, authentic and packed with flavour. Bringing people together around the table is important to me and I believe food is the greatest and most accessible tool for generosity and hospitality.

Green potato salad

Fresh and flavourful.

A cult favourite for picnics and gatherings, but not always a healthy option. Using homemade yogurt as a base for a dressing and loading it with fresh herbs gives this dish a boost of freshness and bold flavour as well as offering the quality of probiotics.

Green potato salad

WATCH HOW HOW


INGREDIENTS

1kg baby potatoes 
200g streaky bacon 
1 cup homemade yogurt 
¼ cup olive oil 
juice of 1/2 a lemon 
1 garlic clove, chopped
1 large handful mint leaves 
1 large handful fresh parsley
1 bunch chives, chopped
Salt and pepper 

METHOD

1.   Boil the potatoes in cold, salted water until soft and tender. Leave to cool slightly.
2.   Cook the bacon until crispy. Drain on paper towel and chop into small pieces.
3.   To make the dressing add the yogurt, olive oil. lemon juice, garlic, mint and parsley to the Vibe Blender jug and season with salt and pepper. Blend on smoothie mode for around 20 seconds.
4.   To assemble, chop or break apart the warm potatoes and place them into a large bowl. Add the dressing to the potatoes and add 3/4 of the bacon and chopped chives.
5.   Toss together and transfer to a serving platter. Top with the remaining bacon and chives and drizzle with olive oil.

Green potato salad

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Green potato salad
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