Classic Potato Salad
Ingredients
2 Simply Salads Baby Potatoes with Butter & Herbs
2 stalks celery, sliced
½ red onion, diced
4 boiled eggs, quartered
2 tbsp chives
2 tbsp dill
¼ cup pickles, chopped
100g bacon pieces
2 tbsp mayonnaise
2 tbsp Greek yoghurt
1 tsp Dijon mustard
Method
Cook Baby Potatoes according to package instructions. Quarter potatoes and place into a bowl and into the fridge to chill for at least 5 minutes.
To assemble potato salad, combine potatoes with remaining ingredients. Toss to combine. Serve at room temperature immediately or keep in the fridge until ready to serve.
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