Who doesn’t love a potato salad? Well here’s one with a bit of a difference, the roasted potatoes give it a lovely crunch. Can be served warm or at room temperature, it’s a great accompaniment to barbecues, travels well to picnics or to work and can easily be doubled up to serve a crowd.

Serves 2 for lunch or 4 as a side

500g new or salad potatoes, washed and scrubbed

Low calorie cooking spray

3-4 strips bacon, all visible fat removed

2 hard boiled eggs peeled and cut into large pieces

1/2 red onion or 2 tbsp Sweet Pink Onions

1 clove garlic, minced

2 spring onions

2 tbsp fat free Greek yoghurt

1 teaspoon dijon mustard

Salt and freshly ground pepper

Small bunch of flat leaf parsley, finely chopped.

Method

Preheat oven to 220°C.

Leaving the skins on, chop the potatoes into about 2cm chunks, add to a baking tray and spray with cooking spray, season with salt and pepper and mix well with your hands until all the potatoes are coated. Cook for 20-25 minutes, stirring halfway through, until potatoes are tender and have browned nicely on the bottom.

Meanwhile grill the bacon until crisp, allow to cool then crumble into bite size chunks.

Mix the yoghurt with the Dijon mustard and the parsley and set aside.

Spray a non-stick frying pan with cooking spray and lightly fry the spring onions and garlic until they are slightly caramelised.

Assemble the salad in a large serving dish. First add the dressing, then the potatoes and the pink onions, and then the spring onion and garlic, mix through to cover the potatoes. Add the egg and gently combine making sure you don’t break up the eggs too much. Finally scatter over the bacon.

Can be served warm or at room temperature, it’s a great accompaniment to barbecues, travels well to picnics or to work and can easily be doubled up to serve a crowd.