Super summer potato salad

A new twist on a kiwi favourite. Perfect for BBQs and pot-luck.

Cooking directions

• Bring a large pot of salted water to the boil. Cook potatoes in boiling water until tender. Cool and cut into bite-sized chunks.
• Place potatoes into a large salad bowl with crispy bacon, eggs, onion, peas and most of the parsley.
• Dressing - in a small bowl mix together mayonnaise, yoghurt and whole seed mustard. 
• Add dressing to potato salad and gently stir through.
• Sprinkle the remaining parsley over the salad.

Ingredients

1 kilogram potatoes, scrubbed but skins left on

4 rashers lean bacon, diced and cooked until crispy

3 hard-boiled eggs, chopped

1 cup frozen peas, cooked in the microwave for a few minutes until hot

1 small red onion, finely chopped

1 cup fresh parsley, chopped

1/2 cup low-fat mayonnaise

2 tablespoons plain unsweetened yoghurt

1 tablespoon whole seed mustard