Creamy Dill Potato Salad
Creamy dill potato salad with crispy bacon and charred sweetcorn, packing 35g protein for around £1 a serving. Meal prep sorted!
Servings: 5
Calories: 506kcal
Ingredients
- 1 kg new potatoes
- 2 x 325g cans sweetcorn, drained
- 500 g cooking bacon, roughly chopped
- 300 g low-fat natural yoghurt
- Small bunch fresh dill, roughly chopped
- 3-4 sticks celery, thinly sliced
Cupboard Essentials
- Salt and black pepper, to taste
- 1 tsp white wine vinegar
- 1 tsp dried oregano
Instructions
- Boil the new potatoes in salted water for 8 to 12 minutes until tender, drain, leave to steam dry, then halve or quarter any larger ones.
- Preheat the oven to 200C fan, spread the drained sweetcorn and chopped bacon over a large tray, season with black pepper, and roast for 20 to 25 minutes, stirring halfway, until charred and crisp, then tip onto a plate to cool.
- Make the dressing by blitzing the yoghurt with two-thirds of the dill, the white wine vinegar, oregano and a big pinch of salt and pepper, then taste and adjust.
- Once the potatoes, corn and bacon are cool, tip them into a large bowl with the celery and dressing and stir to combine.
- Divide between 5 meal prep containers and top with the remaining dill and extra black pepper.
Notes
• Slice any larger potatoes into halves or quarters before dressing, so everything cooks evenly and you're not left with a giant spud rolling around your lunchbox.
• Let the potatoes steam dry after draining. Damp potatoes water down the dressing and you lose that lovely creaminess.
• Char the corn and bacon until deeply golden, because that colour is where all the flavour lives, and the bacon fat crisps everything up without a drop of extra oil.
• Let the potatoes steam dry after draining. Damp potatoes water down the dressing and you lose that lovely creaminess.
• Char the corn and bacon until deeply golden, because that colour is where all the flavour lives, and the bacon fat crisps everything up without a drop of extra oil.
Nutrition
Calories: 506kcal | Carbohydrates: 55g | Protein: 35g | Fat: 16g | Fiber: 4g