Creamy Potato Salad - no sour cream

- potatoes - bacon - chives - Greek yogurt - mayonnaise

- dijon mustard - wholegrain mustard - sea salt - cracked pepper - garlic


Boil the potatoes.


Add the quartered potatoes to a large pot with water. Bring to a boil and boil until tender.

Fry the bacon.


Add the diced bacon to a large frypan on a medium-high heat and fry until crispy.

Make the creamy garlic dressing.


Add all of the ingredients for the creamy garlic dressing to a bowl and whisk to combine. Set aside.

Dress the potatoes.


Once the potatoes are tender, remove from the heat and strain. Set aside to cool. Once cooled to room temperature, add to a large bowl and top with dressing. Toss to coat.

Assemble the potato salad.


Add the creamy potatoes to a serving platter and top with the crispy bacon and finely sliced chives.


Store the leftovers in an airtight container in the fridge for up to 5 days.