November means new potatoes and you will adore this potato salad with peas, mint, crisp bacon and a creamy dressing.
Serves: 4 Prep Time: 20 Minutes Cook Time: 15 Minutes
700g small new season NZ potatoes
300g frozen peas or baby peas
2 rashers bacon, streaky
1 bunch fresh mint leaves, half chopped
1/3 cup aioli or mayo
1/3 cup natural yoghurt
1 lemon, juice and zest
Salt and pepper
1. Bring a large saucepan of salted water to the boil. Add the new potatoes along with a few sprigs of mint to the water and boil for 8-10 minutes or until tender. Add the peas for the final minute of cooking. Drain then set aside.
2. Meanwhile fry the bacon in a saucepan on high heat, until golden brown and crisp. Remove from the heat and chop into small pieces. Set aside.
3. In a small bowl mix the aioli/mayo, yoghurt, lemon juice and zest, chopped mint leaves, salt and pepper until combined. Taste and check for seasoning.
4. In a large bowl carefully mix the creamy dressing into the potatoes and peas. Garnish with crispy bacon pieces and extra mint leaves. Can be served hot or cold.