Warm Potato, Bacon & Minted Pea Salad
Recipe: #32638
June 22, 2019
Categories: Salads, Potato Salad, Main Dish Salad, Bacon, Peas, Potatoes Potluck, Oven Roast, Gluten-Free, No Eggs, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.