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Greek-Style Potato Salad
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Greek-Style Potato Salad

A bowl of potato salad at a Kiwi barbie is a must, and this tasty version with a feta and oregano dressing gives the traditional salad a twist.

Makes 4-6
Prep Time 10 minutes
Cook Time 20 minutes
Easy

Ingredients

750 g baby waxy potatoes, washed
4 rashers bacon, diced
8 sundried tomatoes, chopped
2 spring onions, chopped
1 handful fresh mint, chopped
250 ml bottle Eta Greek-style Feta with Oregano Dressing

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
1. Cut the potatoes in half or quarters if necessary. Cook in boiling lightly salted water until just tender. Drain and set aside to cool.
Step 2
2. While the potatoes are cooking, heat a dash of oil in a frying pan and cook the bacon until crispy and golden. Remove from the pan and place on a piece of kitchen towel to absorb any excess fat.
Step 3
3. Place the cooled cooked potatoes, bacon, sundried tomatoes, spring onions and mint into a large bowl. Toss through enough of the Eta Greek-style Feta with Oregano Dressing to generously coat. Chill before serving.
Step 4
Note: Waxy potatoes include varieties such as: Nadine, Jersey Benne, Red King Edward and Perlas.

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750 g baby waxy potatoes, washed
4 rashers bacon, diced
8 sundried tomatoes, chopped
2 spring onions, chopped
1 handful fresh mint, chopped
250 ml bottle Eta Greek-style Feta with Oregano Dressing
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