Creamy Potato, Bacon and Pea Salad

Creamy Potato, Bacon & Pea Salad

Tired of making the same salad every summer? Mix things up with this version of the classic potato salad. You can’t get a better combination than bacon, peas and mint in a potato salad. Whip this up when it’s time to ‘bring a plate’.

  • Serves 4-6
  • Prep Time
  • Cook Time
  • 750 g baby waxy potatoes, washed
  • 1 ½ cup Wattie’s frozen Baby Peas
  • 4 rashers bacon, diced
  • 2 spring onions chopped
  • 1 handful fresh mint leaves, chopped
  • 1 cup Eta Thick & Creamy Mayonnaise
  1. Cut the potatoes in half or quarters if necessary. Cook in boiling, lightly salted water until just tender. Drain. Cool completely.
  2. Put Wattie’s frozen Baby Peas in a microwave proof dish. Cover and cook on high for 3 minutes or until peas are hot. Cool completely. Cook the bacon until crispy. Remove from the pan and place on a piece of kitchen towel to absorb any excess fat.
  3. Place the cooled cooked potatoes, bacon, peas, spring onions and mint into a large bowl. Toss through enough of the Eta Thick & Creamy Mayonnaise to generously coat. Chill before serving.

Made With

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Rate and Review

3 Ratings

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Reviews (3)

Valerie's Rating
Deb Nicholas's Review | Rating

I love this salad. So easy to make.

Julie's Review | Rating

Loved it! We were running short on time so we served it warm. Delicious! I also had to swap the ETA mayo to Japanese Cupie mayo as it was all I had. This recipe works great hot or cold and I will try the full version cold next time.