Bacon & Spring Onion Potato Salad

Serves: 4
Preparation Time: 15
Cooking Time: 15


  • 800g even sized chat potatoes, halved
  • 500ml (2 cups) Campbell’s Real Stock- Chicken
  • 4 bacon rashers, rind and excess fat trimmed, small dice
  • ½ cup frozen peas
  • 100g good quality whole- egg mayonnaise
  • 40g sour cream
  • 1 garlic clove, crushed
  • ¼ cup finely chopped mint
  • 4 spring onions, finely sliced
  • Salt and pepper


  1. Place the potatoes in a large saucepan and cover with Campbell’s Real Stock. Bring to the boil over high heat. Boil uncovered, for 10 minutes or until tender. Set aside reserving remaining stock.

  2. Heat a small non- stick fry pan over high heat. Add bacon and cook, stirring, for 5 minutes or until crisp. Add peas when bacon is nearly done. Remove and set aside.

  3. Combine the mayonnaise, sour cream, and garlic in a large bowl.

  4. Add bacon, peas, mint, spring onions, potatoes and reserved stock into the bowl with the mayonnaise.

  5. Season to taste. Gently toss to combine.


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