2 lbs diced yellow potatoes
6 slices of pre-cooked bacon, thinly sliced
1 container of Fontaine Santé Labneh Cucumbers & Dill 227 g
1 small red onion, diced
2 stalks of celery, diced
2/3 cup dill pickles, diced
3 hard-boiled eggs, chopped
1/4 cup fresh parsley, chopped
Salt and pepper to taste
Drop the potatoes into a pot of salted boiling water. Cook for 18 to 20 minutes, until the potatoes are slightly al dente. Strain. Cool under cold water and strain again.
Meanwhile, place the bacon on a plate and microwave according to the package.
In a salad bowl, combine the cooked potatoes with the Labneh Dip, red onion, celery, pickles, hard-boiled eggs, bacon and parsley. Season with salt and pepper.