Creamy Dill Potato Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 675 g baby red potatoes
• 125 ml frozen baby peas
• 6 slices bacon, chopped & fried
• 4 green onions, sliced
• 1/2 medium red pepper, cut into bite size pieces
• 125 ml light cream cheese, softened
• 125 ml 1% fat buttermilk
• 50 ml fresh dill, chopped
• sea salt, to taste
• fresh ground pepper, to taste

Recipe

• 1 slice, but do not peel, baby potatoes in half (quarter if they are larger).
• 2 place in large saucepan, cover with water, bring to a boil over high heat. reduce to medium and simmer 10 - 12 minutes, until potatoes are fork tender (see note in description). add peas during last minute. drain and place in a large bowl.
• 3 mix bacon pieces, green onions and red pepper pieces in with potatoes and peas.
• 4 in a medium bowl, blend together cream cheese, buttermilk, dill, sea salt and fresh ground pepper.
• 5 pour dressing over potato mixture and stir to coat.
• 6 cover and refrigerate until ready to serve (flavour improves if refrigerated overnight).
• 7 potatoes absorb dressing as they sit so you may add up to 50 ml more buttermilk or even some sour cream.