Make this salad to celebrate the first of your spring potatoes. You can also use fresh peas from the garden if you have them.
Ingredients
For the baby potato and pea salad
- 500g baby new potatoes – halved or quartered
- 1 cup frozen peas – defrosted
- Cooking oil, for frying
- 6 rashers bacon – chopped
- 2 spring onions – chopped
- ½ cup mayonnaise
- ½ teaspoon garlic powder
Method
For the baby potato and pea salad
- Boil the potatoes in salted water until fork tender. Drain well.
- Heat a little oil in a pan over a medium-high heat and fry the bacon until golden brown. Set aside.
- To make the dressing, mix the spring onions, mayonnaise and garlic powder in a large serving bowl.
- Add the potatoes and peas and toss to combine.
- Refrigerate for a couple of hours before serving topped with the crispy bacon.