Bella Italian Potato & Bacon Salad with Coconut Dill Dressing

An Italian-inspired salad

Ingredients for the Salad

800g baby potatoes, halved

5 rashers of streaky bacon

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

½ cup black olives, sliced

¼ cup fresh basil leaves

¼ cup Italian parsley, chopped

Salt and cracked black pepper, to taste

For the coconut dill dressing:

½ cup coconut cream

2 tbsp olive oil

1 tbsp apple cider vinegar or lemon juice

1 tsp Dijon mustard

1 tbsp fresh dill, finely chopped (or 1 tsp dried)

1 clove garlic, minced

Salt and pepper, to taste

Method

1. Cook the potatoes: Place the potatoes in a pot of salted water and bring to a boil. Cook until tender (about 10–12 minutes), then drain and let cool slightly.

2. Prepare the bacon: While the potatoes are cooking, fry the bacon in a pan until golden and crispy. Drain on paper towels, then chop into bite-sized pieces.

3. Make the dressing: In a small bowl or jar, whisk together coconut cream, olive oil, vinegar or lemon juice, Dijon mustard, dill, garlic, salt, and pepper until smooth and creamy.

4. Assemble the salad: In a large bowl, combine the cooked potatoes, bacon, red onion, cherry tomatoes, olives, basil, and parsley. Pour over the coconut dill dressing and toss gently to coat.

5. Adjust seasoning to taste and serve slightly warm or chilled.