BLT Smashed Potato Salad

Preheat the oven & parboil the potatoes

• Preheat the oven to 200°C/180°C fan.
• Slice any larger potatoes in half. Cook the potatoes in a pan of boiling salted water for 8 mins.
• Drain them and leave to steam dry in a colander for a few minutes.

Cook the smashed potatoes

• Add the potatoes to a large baking try and drizzle over a generous glug of oil and season with salt and pepper. Spread the potatoes out on the tray, then with the base of a glass or mug, smash them down.
• Roast them in the oven for 25 - 30 minutes, or until they are super crispy.

Cook the Finnebrogue Smoked Back Bacon & prep the ingredients

• Meanwhile, grill the Finnebrogue smoked back bacon until crispy, around 4 minutes on each side. Roughly chop once cool enough to touch.
• Chop the little gem lettuce and spring onion. Halve the cherry tomatoes.

Make the dressing

• Whisk together the Greek yoghurt, mustard and vinegar. Season with salt and pepper to taste.

Assemble the salad

• Add the cooked potatoes to a large bowl, with most of the bacon, the cherry tomatoes, lettuce and spring onions. Pour over the dressing and toss well to combine.
• Scatter over the remaining bacon, then plate up and enjoy!