Crispy Potato Salad

Irish Yogurts Clonakilty Crispy Potato Salad

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Course Main Course
Cuisine Irish
Servings 6


  • 1 kg baby potatoes
  • 150 g smoked bacon lardons
  • 4 tbsp Irish Yogurts Clonakilty Natural Yogurt you can use either Irish Yogurts Clonakilty Fat Free natural yogurt or Kefir Yogurt
  • 1 tsp Dijon mustard
  • 1 green pepper finely diced
  • 1 cucumber finely diced
  • 1 red onion finely diced
  • 1 tbsp chives chopped
  • Salt and pepper


  • Preheat the oven to 225-250˚C or the highest temperature your oven can reach.
  • Boil the baby potatoes in a large saucepan with salted water for 15 -25 minutes until just tender. Remove from the heat and place on your baking tray.
  • Crush the potatoes using a masher or a spoon and dot with butter, salt and pepper. Place the potatoes in the oven and roast for 15-20 minutes until coloured and very crunchy.
  • In the meantime, Heat a frying pan over medium high heat and cook the smoked bacon lardons in a little oil for 2-3 minutes or until crispy.
  • Then, in a bowl, combine the Irish Yogurts Clonakilty Natural yogurt, mustard, green pepper, cucumber, red onion and chives. Check the seasoning and add the cooked crispy bacon pieces.
  • Keep aside.
  • Once the potatoes are crispy, remove from the oven. Set aside to cool for 5 minutes.
  • Add the crushed potatoes to the bowl and toss to combine the flavours.
  • Enjoy while warm or cool. The potatoes will keep the best crispiness and taste best while freshly combined. It still will be tasty the next day, as the caramelised potatoes will bring extra flavours!
Keyword irish yogurt Clonakilty, Kevin Dundon, potato, salad

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