×
Roast Potato & Maple Bacon Salad with Herbed Yoghurt Dressing | DonalSkehan.com
  • summer

Roast Potato & Maple Bacon Salad with Herbed Yoghurt Dressing

June 21

These little potato boats are roasted to crispy perfection, slathered in a herby yoghourt dressing. They’re joined by sweet maple bacon with a kick of black pepper.

  • serves Serves 4
  • time 50mins

Method

  1. 1. Preheat the oven to 200°C/180°C fan/450°F/Gas Mark 5 .
  2. 2. For the potatoes, bash the garlic and herbs in a pestle and mortar with a good seasoning of salt. Once a smooth mix forms, add the dijon mustard, oil and a crack of black pepper before bashing again to combine.
  3. 3. Arrange the potatoes on a large baking tray, drizzle with the pestle and mortar mix and shake the tray to coat evenly. Transfer to roast in the oven for 35-40 minutes until golden and crisp.
  4. 4. While the potatoes are roasting, prepare the pickled onions. Add the onion in a bowl with the lemon juice and salt and massage gently until slightly tender. Set aside until ready to serve.
  5. 5. Line a rimmed baking sheet with parchment paper, add the bacon slices and sprinkle with black pepper. Place in the oven for 5 minutes or until the bacon is almost cooked. Remove from the oven and brush on all sides with maple syrup. Return the tray to the oven for another 2-3 minutes, until the bacon is glossy and browned. Remove and set aside to cool and harden then break into bite size pieces.
  6. 6. For the dressing, whisk together the ingredients in a small bowl and season to taste.
  7. 7. Assemble a platter with the potatoes scattered with bacon bits, pickled onions, plenty of chives and dill and drizzle generously with the dressing.

Rate this recipe

Average rating 4.8 / 5. Vote count: 5

No votes so far! Be the first to rate this recipe.

Ingredients

For the potatoes:

2lbs small rooster potatoes, halved lengthwise

2 garlic cloves, peeled and finely chopped

A few fresh thyme sprigs

A few fresh rosemary sprigs, finely chopped

1 teaspoon dijon mustard

4 tablespoon olive oil, plus extra for drizzling

Sea salt and freshly ground black pepper

For the bacon:

8 slices bacon

3 tbsp maple syrup

For the dressing:

2 tbsp plain greek yogurt

2 garlic cloves minced or pressed

2 tablespoons chopped fresh chives plus more for garnish

2 tablespoons chopped fresh dill plus more for garnish

1-2 tsp hot sauce

For the pickled red onion:

1 red onion

Juice of 1 lemon

1 tbsp salt

For the potatoes:

1kg small rooster potatoes, halved lengthwise

2 garlic cloves, peeled and finely chopped

A few fresh thyme sprigs

A few fresh rosemary sprigs, finely chopped

1 teaspoon dijon mustard

4 tablespoon olive oil, plus extra for drizzling

Sea salt and freshly ground black pepper

For the bacon:

8 slices bacon

3 tbsp maple syrup

For the dressing:

2 tbsp plain greek yogurt

2 garlic cloves minced or pressed

2 tablespoons chopped fresh chives plus more for garnish

2 tablespoons chopped fresh dill plus more for garnish

1-2 tsp hot sauce

For the pickled red onion:

1 red onion

Juice of 1 lemon

1 tbsp salt