Main Producer: Lyttle Leaves
Other producer’s products - Comber Earlies, Pepupp Sauces
Stonebridge Farm, Indie Fude
Ingredients:
450g Cooked Comber Potatoes - keep warm
2 tablespoons of Pepupp Gherkins - roughly chopped
2 tablespoons Kalamata olives - sliced
A handful of Lyttle Leaves Rocket
A handful of Lyttle Leaves Spinach
2 tablespoons of chopped chives
2 tablespoons of chopped dill
6 spring onions - thinly sliced
1 bulb fennel - very thinly sliced
150g Cashel Blue Mature - from Indie Fude
150ml creme fraiche
150ml Greek Yoghurt
2 tablespoons olive oil
Juice and zest of half lemon
Salt and pepper
6 slices of Stonebridge farm streaky bacon - sliced
Method:
Spoon the gherkins and olives into a bowl. Roughly chop the rocket and
spinach and add with the chives and dill to the bowl. Now toss in the spring
onions, fennel and Cashel Blue.
In another bowl, combine the creme fraiche, yoghurt, olive oil, zest of lemon and the juice. Season with salt and pepper.
Pour the dressing over the herbs, gherkins etc and mix well.
Pour this over the potatoes and gently mix.
Leave for a good hour to let the flavours intensify.
Fry the bacon until crispy and while still warm, scatter over the potato salad to serve.
