Easy and delicious, just remember to cook the potatoes well in advance as they must be cold before the salad is mixed together. Perfect for those warm summer evenings, but also for the dark winter times.
YOGHURT POTATO SALAD
200 G BACON RASHERS
250 G YOGHURT
125 G MAYONNAISE
1 TSP. MUSTARD
1 TSP. LIQUID HONEY
1 TBSP. DRIED DILL
A HAND-FULL CHOPPED PARSLY
SALT AND PEPPER
Peel and cut the potatoes into cubes.
Boil them in water, that just covers them, until they are tender but not falling apart, approx. 15-20 min.
Drain the water, put the potatoes in a bowl and place it in the refrigerator. The potatoes must be completely cold before the next step.
Chop the bacon roughly and cook the pieces well done, leave them on a piece of paper towel while the rest is made.
Mix yogurt, mayonnaise, dill, mustard, honey, salt and pepper dressing.
Mix potatoes, dressing, parsley and bacon, save a little for the garnish, and chill the salad until served.