This Syn Free Pea, Pickle and Bacon Potato Salad makes the perfect Slimming World side dish, especially now that BBQ season is upon us. It’s a doddle to make and is very tasty indeed.
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍
We were asked by Sainsbury’s to come up with a little something with their Taste the Difference British Gems Baby Potatoes. So here we are with our Syn Free Pea, Pickle and Bacon Potato Salad!
These Sainsbury’s Taste the Difference British Gems Baby Potatoes are fresh from the field to store in just 2 days. These baby new potatoes are the “Perline” variety and are exclusive to Sainsbury’s.
You can get the potatoes in 1kg packs or loose, and they’re ideal for this Syn Free Pea, Pickle and Bacon Potato Salad. You can also steam, roast or even bake them.
I actually think they taste far better with their skins on, so there’s no fussing with preparing them. They’re available in Sainsbury’s until the end of August.
How many Syns are in this Syn Free Pea, Pickle and Bacon Potato Salad?
This Syn Free Pea, Pickle and Bacon Potato Salad is Syn free!
We only use a dash of hot sauce, so as we used so little (less than 1/4 of a tsp then we’re not going to Syn it. Hot Sauce is roughly 1 Syn per 3 tbsp depending on the brand that you use.
What is Pickle juice?
It’s the liquid from a jar of pickles! You can use which ever pickle juice you like whether it be pickled onions, pickled gherkins (my favourite!), picked beetroot, pickled cabbage, or even pickled garlic!
Want to see how easy this Syn Free Pea, Pickle and Bacon Potato Salad is to make? Watch the video!
How do I make this Syn Free Pea, Pickle and Bacon Potato Salad?
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post.
Cook the potatoes in boiling salted water until they are tender when stabbed with a knife (about 15-20 minutes).
Whilst waiting for the potatoes, cook the bacon medallions. Then cut them into small pieces.
Drain the cooked potatoes and allow them to cool slightly.
Cut the potatoes in half and place them in a large bowl.
Add the chopped bacon, diced pepper, gherkins, pickled onions, spring onions, peas, hot sauce and juice from the gherkins. Mix together well and season to taste.
Finally, stir in the chopped parsley and serve.
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