Name: Greek-Style Potato Salad
Prep time: 10 min
Cook time: 20 min
Yield: Makes 4-6
Cuisine: Mediterranean
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

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.

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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.