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Creamy Potato, Bacon and Pea Salad
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
Easy
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: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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
What do I need?
Select All
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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