Smoothie Bar

Lorem ipsum dolor sit amet, consectetur adipiscing elit. In vulputate tellus justo, at vehicula tortor facilisis sit amet. Aliquam a tortor ac mauris auctor.

  /  Food   /  Crispy Potato Salad

Crispy Potato Salad

Crispy Potato Salad

Recipe by Chef Kevin Dundon


  • 1kg baby potatoes

  • 150g smoked bacon lardons

  • 4 tbsp Irish Yogurts Clonakilty Fat Free Natural Live Yogurt

  • 1 tsp Dijon mustard

  • 1 green pepper, finely diced

  • 1 cucumber, finely diced

  • 1 red onion, finely diced

  • 1 tbsp chives, chopped

  • Salt and pepper


  • Preheat the oven to 225-250˚C or the highest temperature your oven can reach.
  • Boil the baby potatoes in a large saucepan with salted water for 15 -25 minutes until just tender. Remove from the heat and place on your baking tray
  • Crush the potatoes using a masher or a spoon and dot with butter, salt and pepper. Place the potatoes in the oven and roast for 15-20 minutes until coloured and very crunchy
  • In the meantime, Heat a frying pan over medium high heat and cook the smoked bacon lardons in a little oil until crispy
  • Then, in a bowl combine the yogurt, mustard, green pepper, cucumber, red onion and chives. Check the seasoning and add the cooked crispy bacon pieces. Keep aside
  • Once the potatoes are crispy, remove from the oven. Set aside to cool for 5 minutes.
    Add the crushed potatoes to the bowl and toss to combine the flavours
  • Enjoy while warm or cool