Warm Potato Salad


  • 1kg baby Carisma or baby white potatoes, quartered 
  • 3 garlic cloves, unpeeled
  • 4 bacon rashers
  • 4 Coles Australian Free Range Eggs
  • 3/4 cup (210g) Chobani Low Fat Plain Greek Yogurt
  • 3 tsp wholegrain mustard
  • 1 tbs finely chopped chives
  • 1 red onion, finely chopped
  • 60g baby spinach leaves 



  • Step 1
    Preheat oven to 180°C. Line 2 baking trays with baking paper. Place the potato and garlic on 1 lined tray. Spray with olive oil spray. Season. Bake for 45 mins or until potato is tender and the skin is crispy. Arrange the bacon on remaining lined tray. Bake with potato for the last 15 mins of cooking. Cool slightly. Tear bacon into pieces.
  • Step 2
    Meanwhile, cook the eggs in a saucepan of boiling water for 8 mins for set yolks. Refresh under cold water. Peel each egg and cut in half.
  • Step 3
    Squeeze the garlic into a small bowl and discard skins. Stir in the yoghurt, mustard and half the chives. Season.
  • Step 4
    Combine the potato, bacon, onion, spinach, egg and yoghurt mixture in a large bowl. Sprinkle with the remaining chives. Season.




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