Creamy rhubarb potato salad
Prep 25 min
Total 50 min
Plus 30 minutes chilling time
Serves 8 to 10
Updated Jun 6, 2019
Chatelaine
Ingredients
Instructions
- PLACE potatoes in a large pot of salted cold water. Bring to a boil and cook until just tender, 6 to 8 min. Meanwhile, whisk mayo, yogurt, vinegar, Dijon, honey, salt and pepper in a large bowl. Drain potatoes well, then transfer immediately to mayo mixture and toss to coat. Refrigerate.
- PLACE eggs in a single layer in the same pot and add enough cold water to cover by 1 in. Bring to a boil, then reduce heat and simmer for 10 min. Cook bacon in a medium frying pan over medium until crispy, 6 to 8 min. Drain eggs, rinse with cold running water to cool completely, then peel and coarsely chop.
- ADD bacon, eggs, rhubarb, dill, gherkins, shallot and chives to potato mixture and stir to combine. Refrigerate at least 30 min before serving.
Nutrition
Calories 159, Protein 5 g, Carbohydrates 16 g, Fat 9 g, Fibre 2 g, Sodium 457 mg. Good source of vitamin B12
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