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 combition than bacon, peas and mint in a potato salad. Whip this up when it’s time to ‘bring a plate’.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 Mayonise
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How do I make it ?
Cut the potatoes in half or quarters if necessary. Cook in boiling, lightly salted water until just tender. Drain. Cool completely.
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.
Place the cooled cooked potatoes, bacon, peas, spring onions and mint into a large bowl. Toss through enough of the Eta Thick & Creamy Mayonise to generously coat. Chill before serving.