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bowl of potato salad

Potato Salad

Course Side Dish
Author Emma Brown


  • 2 Lb New Potatoes (if you can get them)
  • Salt to season
  • Pepper to season
  • ¼ cup Olive Oil
  • Lemon zest of whole, and juice of half
  • Chives medium bunch
  • Parsley medium bunch
  • Mint medium bunch
  • ½ cup Natural or Greek yoghurt
  • 5 Bacon Rashers
  • 1 cup Fresh breadcrumbs


  • Pre-heat oven to 375°F
  • 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.
  • To the pan that just cooked the bacon (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 greek yogurt and toss through as well.
  • Transfer to a serving bowl and sprinkle the breadcrumbs over the top.