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Laura Rowley
Fresh potato salad with yoghurt and bacon
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Ingredients
Directions
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Bake the bacon cubes in a dry, hot frying pan and drain.
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Cook the potato cubes in water with salt for about 15 minutes. Add the peas the last 2 minutes of the cooking time. Drain the potatoes and peas and let evaporate.
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In the meantime, mix the yogurt with the mayonnaise and the lemon juice. Season with salt and pepper.
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Mix the yogurt sauce, bacon cubes, onion and chives with the potatoes and peas and put the salad in the fridge for at least 1 hour.
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Nutrition
305Calories
Sodium0% DV0g
Fat22% DV14g
Protein24% DV12g
Carbs10% DV31g
Fiber0% DV0g
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