Potato, bacon and caramelised onions salad with yoghurt and mustard dressing

An easy potato salad for all seasons which can also be served as a side dish or as a light meal besides as a classic salad. The red onions and the bacon (of course!) make the difference and the yoghurt-based dressing gives this nice refreshing touch to the dish. I said "all seasons" and I mean it because it can be eaten even cold during the Summer months

Recipe of Dimitris Andreou,

"Cook Book" magazine of "ETHNOS" newspaper

Ingredients for (7-8 people)

For the salad:

1 Kg of baby potatoes, skin on

6  medium red onions, cut in wedges

2 tbsp of extra virgin olive oil

4 slices of streaky bacon, cut in small cubes

1 small bunch of flat-leaf parsley, finely chopped

salt
pepper

For the dressing:

125 gr. of mayonnaise

125 gr. of Greek thick yoghurt

1 tsp of mustard, mild or hot

1 lemon, the juice

2 tbsp of extra virgin olive oil

salt
pepper

Method:

Rinse the potatoes thoroughly and boil in plenty of salted water until they are tender but not mushy.

Drain in a colander, allow to cool and then peel. Cut the potatoes in half if they are really small or in thick slices if not and leave in a salad bowl.

In a spacious non-stick frying pan warm the oil on high heat and sauté the onions, stirring with a wooden spoon, until they caramelise enough to become almost browned and crunchy. Transfer with a slotted spoon on kitchen paper to drain and then add to the salad bowl.

In a smaller frying pan sauté the bacon (without any grease) until it becomes crispy. Transfer with the slotted spoon on kitchen paper to drain the excess fat and then add to the salad bowl.

Then add the chopped parsley, season with salt and pepper and gently toss with two spoons.

In a small bowl beat the dressing ingredients thoroughly with a whisk, pour over the salad and serve immediately.