Herby Roasted Potato Salad
A fresh zingy take on an old classic
Servings 6
Calories 356kcal
Ingredients
- 2 lb potatoes new if you can get them
- salt to taste
- ¼ cup olive oil
- 5 bacon rashers
- 1 cup fresh breadcrumbs
- ½ bunch chives
- ½ bunch parsley
- ½ bunch mint
- 1 lemon zest of whole, and juice of half
- ½ cup yogurt natural or greek
- black pepper to taste
Instructions
- Pre-heat oven to 190c.
- Wash and dry the potatoes, then chop into small bite size cubes. Toss with about 1 tbsp of oil then spread out on an oven tray. Place in the oven for about 30 minutes or until the potatoes are cooked and slightly golden on the outside. When they are done, sprinkle liberally with salt.
- While the potatoes are cooking, slice the bacon into small pieces and fry until crispy. Remove with a slotted spoon and leave to drain on a paper towel.
- To the pan that you just cooked the bacon in (there should be a nice amount of bacon fat in there) add the fresh breadcrumbs and stir through. Keep the pan at a low heat until the crumbs have gone nice and crispy. Transfer to a bowl.
- Gather all the herbs in a bunch and finely chop.
- To a large bowl, add the bacon, herbs, lemon zest and juice and remaining olive oil. Add the potatoes to the bowl and toss everything together, seasoning with pepper. Once its mixed a bit, add the yogurt and toss through.
- Transfer to a serving bowl and sprinkle the breadcrumbs over the top.
Nutrition
Calories: 356kcal | Carbohydrates: 41g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 272mg | Potassium: 741mg | Fiber: 4g | Sugar: 3g | Vitamin A: 31IU | Vitamin C: 31mg | Calcium: 78mg | Iron: 2mg