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
Directions
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
