Dill & Potato Salad
with Greek Style Yoghurt
- Prep 6+ hours overnight
- Cook 30 mins
- Serves 4 - 6
Method
Step 1
Bring a large pot of salted water to the boil then add potatoes and cook until able to pierce centre with fork. Strain in colander and leave to cool. Once cooled, cut roughly into 2cm cubes.
Step 2
In a mixing bowl, combine remaining ingredients including yoghurt and stir until thoroughly combined. Cover and chill in the fridge overnight.
Step 3
Remove from fridge 30 minutes before serving and garnish with extra bacon.
