Creamy Potato, Bacon and 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’.
Makes 4-6
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
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
NUTRITION INFORMATION | ||
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| Avg. Quantity per serve | Avg. Quantity per 100g | |
INGREDIENTS
Made with
Method
Step 1
Cut the potatoes in half or quarters if necessary. Cook in boiling, lightly salted water until just tender. Drain. Cool completely. Step 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. Step 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. Tips
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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.
1
750 g baby waxy potatoes, washed
2
1 ½ cup Wattie’s frozen Baby Peas
3
4 rashers bacon, diced
4
2 spring onions chopped
5
1 handful fresh mint leaves, chopped
6
1 cup Eta Thick & Creamy Mayonnaise
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