Potato, bacon and spring onion salad

Potato, bacon and spring onion salad

From Pasta to Pancakes
Claire Peters

This is simply gorgeous as a lunch and I love it with some chicken or just on its own for a nifty little supper.


Quantity Ingredient
4 small new potatoes, halved
1 teaspoon vegetable oil
2 rashers bacon, chopped
2 spring onions, chopped
1 tablespoon mayonnaise


  1. Bring a pan of water to the boil and carefully add the potatoes. Boil for 10 minutes.
  2. Meanwhile heat the oil in a frying pan and add the bacon. Fry on a medium heat for 4–5 minutes until crispy and golden. Tip onto kitchen towel to soak up some of the oil.
  3. Make sure the potatoes are cooked by pressing one with the tip of a sharp knife. It should be soft enough to go in easily.
  4. Drain the potatoes and tip them into a bowl. Add the crispy bacon and spring onions and mix in the mayonnaise.

Optional extras:

  • Little pieces of cooked chicken would be lovely thrown in at the end. Chopped coriander really adds to the flavours and I would recommend using a little if you wish. A lovely alternative to mayonnaise would be soured cream or crème fraîche.

Serving suggestions:

  • This works well with cold roast chicken, too. If you fancy a warm version, put the cooked potatoes in the same pan as the cooked bacon over a low heat, add the spring onions and replace the mayo with crème fraîche or soured cream. Add some chopped coriander and serve.


  • The cooked potatoes will keep on their own in the fridge for up to 4 days. Throw them into some simmering water for a couple of minutes just to take the chill out of them. The whole salad will go fairly soggy if kept for long in the fridge with the mayonnaise in it, so store the mayonnaise separately if you feel you won’t need/eat it all.
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