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Pea and Potato Salad with Bacon Dressing

A simple combination of potatoes, peas, and red onion, topped with a tasty bacon dressing making this a refreshing potato salad side dish.
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Servings: 6
Author: The Cook


  • 700 g red potatoes
  • 1 small red onion, chopped finely
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 115 g lean sliced bacon, chopped
  • 2 teaspoons plain flour (all-purpose flour)
  • teaspoons sugar
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • ¾ tablespoon Dijon mustard
  • 3 large hard-boiled eggs, chopped
  • 2 cups shelled fresh peas, cooked
  • tablespoons minced fresh parsley


  • Cut the potatoes into pea-size cubes and in a steamer set over boiling water steam them, covered, for 4 to 8 minutes, or until they are just tender.
  • Transfer the potatoes to a bowl, add the onion, and toss the mixture with salt and pepper, to taste.
  • In a skillet cook the bacon over moderately-low heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain.
  • Pour off all but 2 tablespoons of the fat from the skillet, to the remaining fat add the flour and the sugar, and cook the mixture, stirring, for 30 seconds.
  • Add the vinegar and ¼ cup water, bring the mixture to a boil, whisking, and whisk in the mustard.
  • Pour the dressing over the potatoes mixture, add the eggs, peas, parsley, and bacon, and toss the salad well. Serve the salad warm or at room temperature.
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