Bacon & Spring Onion Potato Salad Recipe
- Serves 4
- Preparation Time 15MINS
- Cook Time 15MINS
800g even sized chat potatoes, halved
500ml (2 cups) Campbells Real Stock- Chicken
4 bacon rashers, rind and excess fat trimmed, small dice
100g good quality whole- egg mayonnaise
cup frozen peas
40g sour cream
1 garlic clove, crushed
cup finely chopped mint
4 spring onions, finely sliced
Salt and pepper
STEP 1 Place the potatoes in a large saucepan and cover with Campbell’s Real Stock. Bring to the boil over high heat. Boil uncovered, for 10 minutes or until tender. Set aside reserving remaining stock.
STEP 2 Heat a small non- stick fry pan over high heat. Add bacon and cook. Stirring for 5 minutes or until crisp. Add peas when bacon is nearly done. Remove and set aside.
STEP 3 Combine the mayonnaise, sour cream, and garlic in a large bowl.
STEP 4 Add bacon, peas, mint, spring onions, potatoes and reserved stock into the bowl with the mayonnaise.
STEP 5 Season to taste. Gently toss to combine.
