250 ml bottle Eta Greek-style Feta with Oregano Dressing
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
1. Cut the potatoes in half or quarters if necessary. Cook in boiling lightly salted water until just tender. Drain and set aside to cool.
Step 2
2. While the potatoes are cooking, heat a dash of oil in a frying pan and cook the bacon until crispy and golden. Remove from the pan and place on a piece of kitchen towel to absorb any excess fat.
Step 3
3. Place the cooled cooked potatoes, bacon, sundried tomatoes, spring onions and mint into a large bowl. Toss through enough of the Eta Greek-style Feta with Oregano Dressing to generously coat. Chill before serving.
Step 4
Note: Waxy potatoes include varieties such as: Nadine, Jersey Benne, Red King Edward and Perlas.
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1
750 g baby waxy potatoes, washed
2
4 rashers bacon, diced
3
8 sundried tomatoes, chopped
4
2 spring onions, chopped
5
1 handful fresh mint, chopped
6
250 ml bottle Eta Greek-style Feta with Oregano Dressing