The West

Roast potato salad
Picture: Robert Duncan

Serves 4

1/3 cup natural yoghurt

1/4 cup mayonnaise

salt and pepper to season

2 cups roast potato chunks

1/3 cup chopped spring onion

1 tbsp dill, chopped

1 tbsp parsley, chopped

2 tbsp chopped dill pickle

2 hard-boiled eggs, quartered

2 heaped tbsp cooked bacon pieces


Combine the natural yoghurt and mayonnaise and season with salt and pepper then dress the potatoes. Fold in the remaining ingredients except the bacon, which you sprinkle over the top of the salad with any remaining herbs. Tip: dress this salad with the yoghurt and mayo while the potato is still at room temperature so it retains a soft texture. You can always add the remaining ingredients later. If you attempt to make this salad from scratch the next day, the potato will be like rock.

The West Australian

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