Tzatziki Potato Salad
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Creamy, fresh and full of tzatziki goodness, this potato salad is the perfect side for any spread.
Ingredients
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1 kg new potatoes (we used jersey bennies)
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1 tbsp Get Freaky Tzatziki
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1 cup sour cream or can use greek yoghurt or aioli
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Man Grind Flakes, to taste
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350g streaky bacon
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4 eggs
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1 tbsp herbs (parsley, mint or basil)
Directions
Cut any larger potatoes in half or into thirds so they’re roughly the same size and cook evenly.
Add the potatoes to a large pot of cold water. Season the water generously with Man Grind Flakes, then bring to the boil. Cook until the potatoes are tender but still holding their shape. Drain well and allow the steam to escape.
Meanwhile, make the tzatziki by mixing the Get Freaky Tzatziki mix with sour cream. Set aside in the fridge to thicken slightly.
Cook the bacon until crisp. I usually do this on the grill, but a pan works just as well. Once cooked, slice or chop into generous pieces.
Bring a separate pot of water to the boil and cook the eggs for 7 minutes for a jammy centre. Transfer to cold water, peel, then slice in half.
Add the warm potatoes to a large bowl and season well with Man Grind. While the potatoes are still warm, fold through the bacon and tzatziki. Mix gently so the potatoes don’t break up. Taste and adjust seasoning if needed.
Arrange the halved eggs on top and finish with a scattering of chopped herbs. Serve warm or at room temperature.
