Potato, Bacon and Egg Salad

Ingredients

• Potatoes1 kg
• Bacon200 g
• Free range eggs6 ea
• Mayonnaise100 g
• Greek yoghurt100 g
• Spring onions50 g
• Fresh parsley20 g

Method

1. Cut the potatoes into 3cm chunks and boil in salted water for 12-15 minutes until just tender.
2. Lower the eggs into the same pot for the last 9 minutes, then cool both under cold running water.
3. Drain the potatoes well and let them steam dry, or the dressing will slide straight off.
4. Fry the chopped bacon in a dry pan until crisp and drain it on paper.
5. Mix the mayonnaise and yoghurt with plenty of black pepper to make the dressing.
6. Fold the potatoes, quartered eggs, bacon, spring onion and parsley through the dressing.
7. Chill for an hour before serving.