Creamy Potato, Bacon and Pea Salad

Creamy Potato, Bacon & Pea Salad
Serves 4-6 Prep Time 10 minutes Cook Time 20 minutes


  • 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 ‘n Creamy Mayo


  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 ‘n Creamy Mayo to generously coat. Chill before serving.


froze baby peas