Classic Bacon & Spring Onion Salad

Classic Bacon Spring Onion


4 (can be doubled)


  • 500g small Comber Earlies, steamed until just tender and set aside to cool completely
  • ½ carton (approx. 225g) Clandeboye Greek Style Yoghurt
  • ½ Bunch (approx4-6) spring onions, sliced very finely (keep some back for garnish)
  • 1 x 300g pack of streaky bacon, fried, grilled or air-fried until very crispy, cooled then crumbled (keep some back for garnish)
  • 1 TBSP apple cider vinegar
  • Salt & pepper to taste (be careful – if the bacon is very salty, you might not need any salt at all!)

Made with Clandeboye Estate

Greek Style Yoghurt Large

Greek Style Yoghurt



  1. Half (or quarter) the cooled potatoes – you want them bite size
  2. Put the rest of the ingredients in a large bowl and mix to combine everything
  3. Add the potatoes and gently stir with a large spoon to coat all the potatoes with the dressing
  4. Check seasoning
  5. Put in a serving bowl and garnish with the spring onions and some crumbled bacon