Loaded Potato Salad

LOAD. IT. UP. This potato salad is not just a potato salad. It’s got aaaaaaall the extras to really up your potato salad game. The creamy honey mustard dressing takes it to the next level. It’s a much healthier version substituting the usual mayonnaise for greek yoghurt, and let me tell you, it is GOOOOOOOOOD!

Ingredients

3 white potatoes

1/2 small sweet potato

1/4 butternut Pumpkin

4 slices shortcut bacon

3 eggs

1/2 avocado, diced

1 cup baby spinach, finely chopped

Handful of chopped chives

Dressing

1/2 C Greek yoghurt

1 tsp seedy mustard

2 tsp honey

1/2 tsp garlic

2 tbsp Chives

Method

1. Cut the potatoes, sweet potato and pumpkin into medium sized pieces and add to a pot. Cover with water and bring to the boil. Once boiling, leave on the heat for a further 10-12 mins or until softened/completely cooked through. Note: you can test if they’re done by poking a knife through a piece of potato. Once cooked, drain the water and set aside.

2. Boil your eggs and cut them into quarters once they’ve been peeled.

3. Next, dice and cook the bacon on medium heat until browned.

4. In a small bowl, combine everything for the dressing.

5. Once cooled, add the potato, sweet potato, pumpkin, bacon, boiled eggs, diced avocado, chives and chopped baby spinach. Add the dressing to the bowl and toss to coat everting. Serve immediately!