English Pea Potato Salad With Optional Bacon Recipes

ENGLISH PEA POTATO SALAD WITH OPTIONAL BACON

Steps:

• Bring a large pot of water to a boil. Add the potatoes and return to a boil. Cook until potatoes are fork-tender, about 15 minutes. Drain and return potatoes to pan, filling with cold water and ice to cool the potatoes. Let sit for a minute or two and then drain. Allow potatoes to cool to room temperature.
• Place cooled potatoes in a large bowl and add peas, cheese, red onion, and bacon if you're making a full-on meaty version.
• In a small bowl, whisk together the mayonnaise, lemon juice, kosher salt, and freshly ground black pepper. Pour over the veggies and gently toss until all ingredients are coated. Taste and add additional salt and pepper if desired.
• If adding bacon to half, remove half of the salad to its own bowl and stir the bacon into half. Or, a little easier, just serve the bacon alongside for optional topping.

HERBED POTATO SALAD WITH BACON AND PEAS

Steps:

• In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
• Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
• Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
• In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.

POTATO SALAD WITH BACON & MUSTARD

Steps:

• For the dressing put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add cream and stir in. Keep at room temperature until ready to serve.
• Boil potatoes for 12-15 mins until tender, drain, then when cool enough to handle, halve. Meanwhile, fry lardons with lots of black pepper until golden. Mix together the potatoes, lardons and chives. Pour over the dressing and mix again.