Catherine Fulvio’s

Baby Potato Salad with Herb Mayo Yoghurt Dressing

Try this potato salad with herby dressing, it works great for a light lunch or an accompaniment to any main course especially fish or chicken.



Serves 4


For the dressing


1 tbsp chopped parsley

½ tsp paprika

1 tsp chopped thyme

4 tbsp mayonnaise

120g Glenisk Bio whole milk natural yoghurt

½ lemon, juice and zest

Salt and freshly ground black pepper


For the salad


6 Denny traditional rashers

1kg Keogh & son baby potatoes, steamed

2 celery stalks, trimmed and thinly sliced

Dusting of paprika, to garnish




To make the dressing

  1. Combine all the ingredients together and mix well.
  2. Check the seasoning, adding salt and freshly ground black pepper to taste.


To cook the rashers

  1. Heat a large frying pan with a little oil and add the rashers.
  2. Fry until crispy, place the rashers on a piece of kitchen paper to drain.


To prepare the salad

  1. Slice the baby potatoes into a medium bowl and add the celery slices. Lightly
  2. Crush the crispy bacon and sprinkle most into the bowl, retaining some to garnish the top.
  3. Pour over the dressing, carefully mix and spoon into a serving bowl. Garnish with crispy bacon and dust the top with a little paprika.
Return To Recipes