Creamy rhubarb potato salad

Prep 25 min
Total 50 min
Plus 30 minutes chilling time
Serves 8 to 10



red new potato, halved
1/3 cup
1/3 cup
3 tbsp
apple-cider vinegar
2 tsp
grainy Dijon mustard
1 1/2 tsp
1/2 tsp
1/2 tsp
slices bacon, finely chopped
1 1/2 cups
thinly sliced Rhubarb
1/2 cup
coarsely chopped dill
1/3 cup
chopped gherkins
shallot, minced
chives, cut in 1/2-in. pieces


  1. 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.
  2. 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.
  3. ADD bacon, eggs, rhubarb, dill, gherkins, shallot and chives to potato mixture and stir to combine. Refrigerate at least 30 min before serving.


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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