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.
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
Combine all the ingredients together and mix well. Check the seasoning, adding salt and freshly ground black pepper to taste.
To cook the rashers
Heat a large frying pan with a little oil and add the rashers. Fry until crispy, place the rashers on a piece of kitchen paper to drain.
To prepare the salad
Slice the baby potatoes into a medium bowl and add the celery slices. Lightly Crush the crispy bacon and sprinkle most into the bowl, retaining some to garnish the top.
Pour over the dressing, carefully mix and spoon into a serving bowl. Garnish with crispy bacon and dust the top with a little paprika.