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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 |
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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.
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. Tips
What do I need?
Select All
1
750 g baby waxy potatoes, washed
2
4 rashers bacon, diced
3
8 sundried tomatoes, chopped
4
2 spring onions, chopped
5
1 handful fresh mint, chopped
6
250 ml bottle Eta Greek-style Feta with Oregano Dressing
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