Roast Potato Salad
Roast Potato Salad with bacon and red onion.
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Prep time: 5 minutes
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Cooking time: 20 minutes
Ingredients
- 1kg of Keogh’s Easy Cook Roosters
- 2 tablespoons of olive oil
- 2 cloves of garlic, finely chopped
- 2 sprigs of fresh thyme, chopped
- Salt and freshly ground black pepper
- 1 red onion, peeled and cut into 10-12 wedges, keeping the root intact
- 8 slices of streaky bacon
DRESSING
- 3 tablespoons of natural Greek yoghurt
- 1 clove of garlic, crushed
- 2-3 sprigs of dill, finely chopped
- Salt and freshly ground black pepper
- Garnish – extra sprigs of dil
Method
- Mix all the ingredients for the dressing together and refrigerate.
- Preheat the oven to 200c/gas 6. Microwave the potatoes in the pack for 7 minutes and set aside until cool enough to handle.
- Cut into quarters and toss with the olive oil, chopped garlic, thyme and red onion wedges and season well with salt and pepper.
- Spread onto a large baking sheet and roast for 10 minutes.
- Make space on the tray and add the bacon slices and cook for another 10-12 minutes until the bacon is crispy.
- Remove the bacon from the tray and cut or break into pieces.
- Tumble the roast potatoes and onion into a serving bowl, scatter over the bacon pieces and serve with dollops of the dressing and the dill sprigs.
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