The new potato salad you need to make this summer

Name: Easy potato salad recipe
Yield: 4
Ingredients: 1kg baby chat potatoes; 4 cups (1L) Real Stock Chicken; ½ cup (150g) whole-egg mayonnaise; ½ cup (140g) Greek yoghurt; 2 tbs tarragon; 2 tbs mint; 2tbs dill; 2 tsp Dijon mustard; Juice of ½ lime; Sunflower oil, to shallow-fry; 1 onion, thinly sliced; 6 bacon rashers; 3 thick slices sourdough bread, torn; 2 celery stalks, finely chopped; 2 tbs toasted pine nuts; 2 tsp fennel seeds, toasted

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Ingredients (16)

1kg baby chat potatoes
4 cups (1L) Campbell's Real Stock Chicken
½ cup (150g) whole-egg mayonnaise
½ cup (140g) Greek yoghurt
2 tbs tarragon
2 tbs mint
2tbs dill
2 tsp Dijon mustard
Juice of ½ lime
Sunflower oil, to shallow-fry
1 onion, thinly sliced
6 bacon rashers
3 thick slices sourdough bread, torn
2 celery stalks, finely chopped
2 tbs toasted pine nuts
2 tsp fennel seeds, toasted

Method

1.

Place potatoes and stock in a saucepan over medium-high heat and bring to the boil.
2.

Meanwhile, combine mayonnaise, yoghurt, herbs, mustard and lime juice in a bowl. Set aside.
3.

Heat 1cm oil in a frypan over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes or until crisp and golden. Meanwhile, in a separate frypan, add bacon and cook for 6-7 minutes over medium heat or until crisp and fat has rendered out. Remove the bacon with tongs and drain on paper towel. Add torn sourdough to pan and cook in bacon fat, turning occasionally, for 3-4 minutes or until golden. Remove from pan with a slotted spoon and set aside to cool.
4.

Combine potatoes and celery with mayonnaise mixture and season. Spoon potato mixture into a serving bowl and scatter with fried onions, bacon, sourdough and pine nuts. Roughly crush the fennel seeds with 1 tsp salt flakes and scatter over salad. Sprinkle with extra herbs to serve.