Serves 4
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  1. Cook the potatoes in salted boiling water for 15-20 minutes, until just tender. Drain and leave to cool slightly.
  2. Meanwhile, cook the chopped rashers in a pan over a medium-high heat until crisp. Set aside and leave to cool slightly.
  3. In a large bowl, mix the mayonnaise, yoghurt, mustard, gherkins and spring onions.
  4. Add the potatoes while still slightly warm and season generously. Add the rashers and stir to combine everything together thoroughly.

Nutrition Facts

Per serving:137kcals, 4.3g fat (0.7g saturated), 21.5g carbs, 2.1g sugars, 4.1g protein, 3.6g fibre, 0.290g sodium

For a delicious twist, try adding three streaky bacon rashers.