Smokey bacon and potato salad with Ashed Fresh Goats Cheese

serves 4–6

Prep: 10 minutes

Cook: 40 minutes



  • 1/3 cup lemon juice 
  • 1 tbsp Dijon mustard
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground pepper, to taste 

Potato Salad

    • 120g Yarra Valley Cheese Ashed Fresh Goats Cheese, room temperature
    • 1kg Kipfler potatoes, washed
    • 200g smokey bacon, diced
    • 1 bunch of chives, finely chopped
    • 1 small head of frizee lettuce, washed and dried
    • Salt and freshly ground pepper, to taste 


  • Boil potatoes in salted water for 25 – 30 minutes until cooked through.
  • While potatoes are cooking, whisk together all dressing ingredients in a small bowl and season to taste.
  • Cook the bacon in a heavy based fry pan with a little oil, stirring continuously until crispy and golden.
  • Once potatoes are cooked, strain and let cool for 5 – 10 minutes.
  • Cut cooled potatoes into thick slices on the diagonal.
  • Cut Ashed Fresh Goats Cheese into roughly 8 – 10 pieces.
  • In a salad bowl mix together potatoes, frizee lettuce, bacon, chives, Ashed Fresh Goats Cheese and dress with dressing. 
Ashed Fresh Goats Cheese 120g


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