Salad with potatoes, peas and beef bacon

Prep 0 h : 5 m
Cook 0 h : 15 m


  • 700g baby potatoes

    3 tbsp butter

    250g beef bacon

    200g frozen peas

    80ml olive oil

    2 tbsp grainy mustard

    2 lemons, juice and rind of

    A handful of chopped parsley

    200g lettuce leaves of your choice


  • Place potatoes in a pot with cold water and bring to the boil over moderate heat. Cook for 10-15 minutes or until soft.

    Meanwhile, heat butter in a medium-sized frying pan and add beef bacon. Fry for about 3-5 minutes per side or until golden brown and crispy. Remove from pan and set aside.

    Add peas into the same pan and sauté for 2-3 minutes or until soft. Mix olive oil, mustard, juice and rind of lemons and parsley to make a salad dressing.

    Place lettuce leaves in a serving dish, halve potatoes and add. Break beef bacon into pieces and sprinkle over, followed by sautéed peas. Season with salt and pepper.

    Pour salad dressing over, toss and serve.