Roasted chat potato and bacon salad

Cooking Salads Roasted chat potato and bacon salad

Make potato salad extra special by roasting the spuds and adding bacon to the mix.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place potato on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Roast, turning occasionally, for 30 minutes or until golden and cooked through. Cool for 15 minutes.
  2. Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook bacon, stirring, for 3 to 5 minutes or until golden. Transfer to a plate lined with paper towel.
  3. Place potato in a large bowl. Add bacon, onion and olives. Combine sour cream, lemon juice, mustard and dill in a bowl. Add to potato mixture. Toss to combine. Serve.

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750g chat potatoes, halved
1 1/2 tbsp olive oil
6 rashers rindless shortcut bacon, chopped
4 green onions, thinly sliced
1/2 cup pimento-stuffed green olives, halved lengthways
1 cup reduced-fat sour cream
2 tbsp lemon juice
1 tbsp wholegrain mustard
2 tbsp chopped fresh dill

Adv

Autors
Preparation time
20
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Salads
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