Basil and Bacon Potato Salad with Pesto Yogurt Dressing
Potatoes with a creamy basil yogurt dressing.
|Preparation Time:||10 minutes|
|Cooking time:||20 minutes|
- 1 kg baby new potatoes
- 4 short bacon rashers, finely sliced
- 1/2 cup toasted pine nuts
- 1 bunch basil leaves
- 3/4 cup Greek yogurt
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 3 spring onions, chopped
Boil potatoes in a pot of salted water for 15-20 minutes until tender. Meanwhile, fry bacon in a non-stick pan until golden brown and crisp. Drain on absorbent paper. Reserve ½ basil leaves for garnish. To make Pesto Yogurt Dressing, blend remaining basil and half the pine nuts in a food processor until finely chopped. Add the yYogurt, olive oil and salt and blend until smooth. Drain potatoes and cut into halves or quarters. Stir spring onions, Pesto Yogurt Dressing, bacon and half the reserved basil leaves through the warm potatoes and spoon into a flat serving dish. Sprinkle with remaining basil and pine nuts. Serve warm or cold.
•The Pesto Yogurt Dressing is delicious over a tomato salad, rocket salad or spooned into baked potatoes.
•Pine nuts may be substituted with cashews or pistachios.