Easy potato salad

This easy potato salad recipe is packed with all the classic flavours you'd expect from this dish, plus it's ready to eat in just 25 minutes. A must for your next BBQ, picnic or family meal

By Jennene Plummer
  • 10 mins preparation
  • 15 mins cooking
  • Serves 8
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This recipe first appeared in Woman's Day.
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  • 2 kilogram baby new potatoes
  • 1 tablespoon olive oil
  • 2 bacon rashers, finely chopped
  • 1/2 cup lite sour cream
  • 1/2 cup Greek-style yoghurt
  • 2 tablespoon lemon juice
  • 2 tablespoon cornichons (mini gherkins), finely chopped
  • 1/3 cup chopped fresh dill, plus extra sprigs to serve
  • 4 spring onions, thinly sliced


  • 1
    In a large saucepan of boiling water, cook potatoes for 10-12 minutes until tender. Cool slightly.
  • 2
    In a frying pan, heat oil on medium. Sauté bacon for 4-5 minutes until crispy. Drain on a paper towel. In a small bowl, combine sour cream, yoghurt and lemon juice. Season to taste.
  • 3
    In a large bowl, toss cooled potatoes with dressing, cornichons and dill. Top with bacon, onions and extra dill sprigs.