Classic Potato Salad


4 people

Cook Time

15 min


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


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.