Gorgeous Greens Potato Salad

Prep Time Cook Time Total Time Author Serves
15 minutes 20 minutes 35 minutes Adapted from New World 4

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Potato salad can be found at any summer barbecue – but if you’re looking for a new way to serve this family favourite, this is the perfect recipe to bring to the table.  The celery adds a delightful crunch, and the kids are sure to love the bacon bits. We’re all about healthy alternatives and swap outs, so we’ve subbed half of the mayonnaise for Greek yoghurt to boost the protein content and slash the saturated fats! Now that’s healthy thinking.


*Recipe and image courtesy of New World


  • 750g Baby Golden Gourmets
  • 1 teaspoon oil
  • 3 rashers Streaky Bacon, chopped
  • 2 sticks celery, sliced
  • 2 tablespoons chopped chives, to garnish
Green dressing
  • ¼ cup packed parsley
  • ¼ cup packed basil leaves
  • 1 garlic clove, crushed
  • 1/4 cup Mayonnaise
  • 1/4 cup greek yoghurt
  • 2 tablespoons lemon juice


  1. Place the Golden Gourmet’s into a large saucepan and cover with water. Add 1 teaspoon of salt and place over high heat. Bring to the boil then cook for 10-12 minutes, or until the potatoes are just tender but still hold their shape. Remove from the heat, drain and allow to cool completely
  2. Meanwhile, heat the oil in a frying pan over medium heat. Add the bacon and cook for 3-4 minutes, or until crispy. Remove from the pan and drain on paper towels.
  3. To make the green dressing, place the parsley, basil, garlic, Greek yoghurt and mayonnaise in the bowl of a food processor, then blend until smooth. Add the lemon juice and blend to combine. Season to taste with salt and pepper
  4. Place the potatoes into a bowl with the bacon and sliced celery. Add the green dressing and toss gently to combine. Garnish with the chopped chives to serve
  5. Impress the whole whānau with your chef skills, snap a picture for Instagram and tag us @oakleysvegetables

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