20 baby potatoes
4 hard-boiled eggs, cut
4 slices bacon, cooked and minced
2 celery stalks
1/2 cup small pickles, sliced into coins
1/2 cup feta cheese, crumbled
3 tbsp fresh dill
1 cup Fontaine Santé Garlic Sauce
Bring a large pot of water to a boil and cook the potatoes for 15-20 minutes or as directed on the packaging.
Hard-boil eggs for 9 minutes in boiling water.
Preheat the oven to 375°F and spread the bacon in a single layer on a baking sheet lined with parchment paper and bake for 15 minutes.
Thinly slice the celery and small pickles.
Once cooked, cut the potatoes in half or in 4, cut the hard-boiled eggs into 4 and mince the cooked bacon. Combine in a large platter and add the garlic sauce, feta, celery, pickles and dill. Season generously with pepper and serve.
