|Energy (Kcal) 428|
|Saturated Fat 4.4g||14%|
|Total Sugars 9g|
Cut the potatoes in half & boil on the hob for 5-10 mins, they're ready when they slide of the end of a sharp knife.
Meanwhile, dry fry the bacon for 3-4 minutes until crispy.
Drain the peppers and reserve the oil.
Mix the bacon, peppers, spring onions and avocado into a large bowl.
Mix the vinegar and 1-2 tbsp reserved oil and stir into the salad with the potatoes.
Serve warm with a fresh leaf salad.
700g Salad potatoes
4 rashers smoked back bacon, diced
280g jar grilled peppers
1 bunch spring onions, cut into 1cm pieces
1 avocado, diced
1 tbsp white wine vinegar
Fresh or dried herbs like basil, parsley (optional)
Add some delightful flavours and textures to your salad with crème fraiche, beetroot, and new potatoes.
A scrumptious potato salad recipe which binds the fantastic flavours of bacon, egg and dijon mustard together for a light, fresh meal perfect for the summer.
A recipe created by Michel Roux Jr for British Sausage Week 2015
This campaign was originally produced in the framework of a programme co-financed by the European Union