Ingredients
Dressing
| ¾ cup | (115 g) | Canadian feta |
| ¾ cup | (190 mL) | Canadian plain non-fat Greek yogurt |
| ⅓ cup | (85 mL) | Canadian 14% sour cream |
| Juice and zest of 1 lemon | ||
| ½ cup | (10 g) | dill, chopped |
| ¼ cup | (9 g) | parsley, chopped |
| ¼ cup | (23 g) | chives, chopped |
Salad Mix
| 2 lbs | (900 g) | mini potatoes, halved |
| ½ cup | (40 g) | cooked bacon, crumbled |
| ¼ cup | (35 g) | red onion, finely diced |
| ½ cup | (55 g) | celery, diced |
Garnish
| Canadian feta, crumbled |
Directions
- Place potatoes in a large pot and cover with water. Sprinkle lightly with salt. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- In a blender or food processor, combine feta, yogurt, sour cream, lemon juice, zest and herbs (reserve some for garnish). Blend until smooth.
- In a large bowl, combine cooled potatoes, bacon, red onion and celery.
- Pour dressing over the potato mixture and gently fold to combine.
- Cover and refrigerate for at least 1 hour before serving to enhance the flavours.
- Garnish: Top with crumbled feta and remaining herbs.
Tip
- Add a final squeeze of lemon juice just before serving to wake up the creamy dressing after chilling.