Potato Salad

With added flavor of Moroccan extra virgin olive oil

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 Time10 min
  • Cook Time20 min
  • Total Time30 min
  • Yield4
  • Cuisine
    • American
  • Course
    • Appetizer
    • Salad

Ingredients

  • 2 lb. little potatoes
  • 5 tbsp. Moresh Garlic Flavored EVOO (Garlic Flavored Olive Oil)
  • 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 yogurt
  • 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

Method

Preparing the potatoes

1
  • 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.
2

Finely chop a small bunch of aromatic fresh herbs, I used chives, dill, and coriander.

3

Add 4 tbsp. of Moroccan garlic-flavored 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.

4

Mix the Greek yogurt, mustard, and freshly ground black pepper and pour over the potatoes and toss well.

5

Fry sliced bacon with a tbsp. of olive oil until crisp.

6

Scatter the crispy bacon on top along with the chopped walnuts, sunflower and pumpkin seeds, and pomegranate.

7

Serve and enjoy!