Bacon, pea and crispy potato salad recipe
Created by The Tesco Recipes team
This hearty potato salad has a lot going for it – substantial enough to serve as an evening meal, it’s high in protein and provides one of your 5-a-day. Featuring family-friendly ingredients, it’s ideal for a weeknight dinner, but wouldn’t look out of place on a sharing table. Throw it together and chill in the fridge, or serve slightly warm, as we’ve done here.
See method- Serves 4
- Takes 45 mins plus cooling
- 352 calories / serving
- Healthy
- Dairy-free
- Gluten-free
Ingredients
- 250g unsmoked bacon, fat trimmed
- 700g baby potatoes, halved or cut into thirds if large
- 300g frozen peas
- 5 tbsp light mayonnaise
- ½ lemon, zested and juiced
- 40g gherkins, finely chopped
- 150g baby spinach
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Shop ingredientsEach serving contains
- Energy
- 1480kJ 352.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 1.8g
- Sugars
- 8g
of the Reference intake
Carbohydrate 36.1gProtein 18.3gFibre 8.0g
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Method
- Cook the bacon in an air-fryer (see tip) at 180°C for 10-12 mins, turning halfway, until browned. Transfer to a plate and leave to cool a little, then chop or crumble.
- Toss the potatoes in the fat left by the bacon and air-fry for 25 mins, shaking the tray halfway through cooking, until tender and crisp. Transfer to a bowl and leave to cool slightly.
- Boil the peas for 3 mins until tender; drain.
- Mix together the mayonnaise, lemon zest and juice, chopped gherkins and a little black pepper in a serving bowl. Add the cooked potatoes, peas and bacon; toss to coat. Gently stir through the spinach leaves to serve.
- See more Dinner ideas
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
