Recipe

Potato salad

Dec 30, 2012 1:00pm
  • 20 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Potato salad
  • 1 kilogram chat (baby) potatoes
  • 2 cloves garlic, crushed
  • 2 tablespoon vegetable or olive oil
  • 3 slices day-old white bread
  • 200 gram bacon rashers, rind removed
  • 135 gram jar sun-dried tomato tapenade
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup small basil leaves

Method

Potato salad
  • 1
    Place potatoes in a large saucepan; cover with cold water. Bring to the boil. Boil for 12 minutes or until tender. Drain. Cool.
  • 2
    Meanwhile, preheat oven to 180°C/160°C fan-forced. Place garlic and oil in a bowl; stir to combine. Brush bread with oil mixture. Place on a baking tray. Place bacon on a separate baking tray. Bake bread and bacon for 15 minutes or until golden and crisp. Coarsely chop bread and bacon.
  • 3
    Cut potatoes into quarters. Place in a bowl. Mix tapenade and sour cream together in a bowl. Add tapenade mixture to potato; toss to combine. Sprinkle with bacon, croutons and basil. Serve.

Notes

Swap 2 teaspoons wholegrain mustard for tapenade. Make ahead: Prepare salad a day ahead. Cover, then refrigerate. Store croutons in an airtight container. Add to salad just before serving.

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