Ingredients

• 2lbs – 1kg Potatoes (waxy)
• 1 whole lemon (juice and rind)
• ¼ cup olive oil
• 1 cup Greek Yogurt
• 3 tsp Dijon mustard
• ½ lb – 250g lean smokey bacon
• ½cup Chives
• ½ cup Dill
• 3 tbsp Capers
• Salt pepper

Steps

• Step 1

  Wash and scrub any dirt from the potatoes. Cut into chunky bite size cubes. Place in a pot with cold slated water and bring to the boil (approx 2-3 tbsp of table salt). Once cooked (approx 15-20 minutes or when fork ready), drain and place back in same pot. Refresh with cold tap water. Leave for 5-10 minutes to cool down, then drain again.

• Step 2

  In a mixing bowl, add lemon juice, mustard, olive oil, yogurt, salt and pepper. Mix well.

• Step 3

  Cut the bacon into thin strips and place on medium heat frying pan with a drizzle of olive oil. Brown until a little crispy.

• Step 4

  Add potatoes (a little warm is fine) to the yogurt mixture along with the chopped chives, parsley, dill and capers. Mix well. Keep refrigerated.

Little Tips

Make sure the potatoes are well cooked, poke them with a knife or skewer, best still taste one. There's nothing worse than crunchy potato salad.

If bringing to a picnic, don't leave them in the sun, try and keep them cool as much as possible.