Broken Mini Potato Salad

Prep time: min
Total time: min
Serves 4
1 1/4 lb
baby potatoes
560 g
slices bacon
bunch of fresh flat-leaf parsley
bunch of fresh mint
2 tbsp
fat-free plain yogourt
30 mL
sea salt and freshly ground black pepper
zest and juice of 1 lemon
2 tbsp
extra virgin olive oil
30 mL
1/4 of the recipe
9 g
saturated fat
2 g
24 g
10 g
4 g


  1. Boil the baby potatoes in salted water for 12 to 15 minutes, or until soft but still holding their shape. At the same time, fry the bacon in a small frying pan over a medium heat until golden and crispy on both sides. Put the bacon on some paper towels once done.

  2. Drain the potatoes, then return to the pan and allow to steam-dry with the lid off for a few minutes. Pick the leaves off your herbs, then put the yogurt, parsley and mint leaves into a serving bowl with a good pinch of salt and pepper. Add the lemon zest and juice, then add the extra virgin olive oil. Squeeze some of the potatoes between your thumb and forefinger until they burst open a little then toss all the potatoes in the dressing. Break over the crispy bacon then take to the table.