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Potato salad with yogurt and bacon
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
20 min(s)
3 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- Large Potato2 unit(s)
- Natural unsweetened yogurt170 g
- Boiled egg2 unit(s)
- Small garlic clove1 unit(s)
- Dijon mustard1 teaspoon
- Chopped Bacon2 tablespoon
- Chopped parsley and chives to taste
- Sea Salt to taste
- peel and cut the potatoes into medium cubes, cook in a pan with water and a little salt, they will be cooked when you can stick a fork (take care of the point so that they are cooked but firm). Drain and reserve the potatoes to cool completely.
- Brown the bacon well in a non-stick frying pan, drain the fat and place on a plate lined with paper towels.
- Cut the boiled eggs into slices and set aside.
- Peel the garlic and crush it well until it turns into a paste.
- In a container mix the yogurt, the garlic paste, the mustard, the parsley and the chives, the pepper and the salt.
- Add this mixture to the potatoes and stir gently to incorporate.
- Put the potato salad in the container that will serve, sprinkle the crispy bacon and decorate with the egg slices.
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