Potato, Snow Pea & Avocado Salad (with optional bacon)

Cooking Time 30 minutes

Serves 6-8


  • 500g white potato
  • 1 avocado, sliced into 12 wedges
  • 150g diced bacon (optional)
  • 1/2 container of snow peas sprouts
  • 10-15 snow peas, tops removed and sliced thinly
  • 1/2 juice of lemon and zest
  • 1/2 cup natural Greek yoghurt
  • 1/2 cup mayonnaise
  • 1 clove garlic
  • 1/4 cup olive oil
  • 1 tsp honey
  • Season with salt & pepper

White Potatoes

Red Potatoes



  1. Place the potatoes whole into a pot of salted boiling water and cook until fork tender. Set aside to cool enough to handle.
  2. Meanwhile, if using bacon, place your bacon into a lightly oiled pan over medium-low heat and cook, tossing occasionally, until crisp. Set aside on paper towel to drain extra fat away.
  3. Prepare your dressing by blending all ingredients together in a blender (or with a stick blender, or crush the garlic then whisk with other ingredients)
  4. Place half the dressing in the base of a bowl.
  5. Slice your potatoes into fat rounds, 3cm wide, place into the bowl and toss to coat.
  6. To put together your salad simply place half the potatoes on a platter, dot with avocado, snow peas, bundles of sprouts and bacon if using, then drizzle with dressing. Repeat with the second half of the ingredients.

TIP: Leave out the bacon to make this salad vegetarian