Easy Potato Salad

This potato salad by @lilyrose.cafe is a burst of flavor!
Moresh Garlic Extra Virgin Olive Oil gives the salad an extra punch of flavor.
The combination of lemon, herbs, bacon, and walnuts gives it a delicious and unique twist.


Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Servings: 4



 2 lb. little potatoes

5 tbsp. Moresh Garlic Flavored EVOO

1 small lemon, squeezed and zested

1 handful of bunch fresh chives, dill, and coriander (or any aromatic herbs that you prefer), finely chopped

4 heaping tbsp. Greek yoghurt

1 tsp. mustard

3-4 slices of turkey bacon, fried/crispy

1 handful of chopped walnuts

1/4 cup roasted sunflower and pumpkin seed

1/3 cup pomegranate arils

Salt and black pepper, to taste


  • Bring a pot of salted water to boil
  • Boil the potatoes for about 15 minutes or until tender, then drain and leave them to cool slightly.
  • Slice the potatoes in half and dress them while they are slightly warm.
  • Finely chop a small bunch of aromatic fresh herbs, I used chives, dill, and coriander.
  • Add 4 tbsp. of olive oil, 2-3 tbsp. of freshly squeezed lemon juice, lemon zest, salt and black pepper. Sprinkle the chopped herbs over the potatoes and toss well.
  • Mix the Greek yoghurt, mustard and freshly ground black pepper and pour over the potatoes and toss well.
  • Fry sliced bacons with a tbsp. of olive oil until crisp.
  • Scatter the crispy bacon on top along with the chopped walnuts, sunflower and pumpkin seeds and pomegranate.
  • Serve and enjoy.