Warm Potato, Bacon & Minted Pea Salad

6
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (163.8 g)
  • Calories 345.4
  • Total Fat - 21.8 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 46 mg
  • Sodium - 731.8 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 3.4 g
  • Sugars - 0.9 g
  • Protein - 19.9 g
  • Calcium - 174.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 12.4 mg
  • Thiamin - 0.3 mg

Step 1

Boil or microwave potatoes, until just tender and then drain and place into a large bowl with combined oil, paprika and garlic and then season with salt and pepper and toss to coat. and pace in a large, roasting pan lined with baking paper.

Step 2

Cook in a moderate oven (180C), turning halfway through, for about 30 to 35 minutes, or until golden and then transfer to a serving bowl.

Step 3

Meanwhile, heat an oiled, medium frying pan over a medium to high heat and add bacon. and cook, stirring occasionally, for about 4 minutes, or until crisp and then remove and drain bacon on absorbent kitchen paper.

Step 4

Cook peas in a medium saucepan of boiling water for about 2 minutes, or until tender and drain and return to pan and coarsely mash.

Step 5

Toss bacon, peas and fetta through potatoes and transfer to a bowl and serve salad warm.

Tips & Variations


No special items needed.

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