Pea and Bacon Potato Salad

4 Servings

750 g potatoes
300 g petis pois
9 bacon medallions
3 spring onions sliced
7 leaves fresh mint finely chopped
1 handful Roquito peppers
3 tbsp pickle juice Juice from a jar of pickled gherkins or your choice of picked vegetables

Boil the kettle and place the potatoes in a pan. Cover the potatoes with boiling water over a high heat for 20 minutes.
If using frozen peas, place them in a bowl and cover with hot water from the kettle. After 3 minutes - drain the water.
Cook the bacon in a pan, and chop into strips. You can chop the spring onion and mint at the same time. Add them to the bowl of peas along with the peppers and pickle juice.
Once the potatoes are cooked, drain then cut them in half.
Add the potatoes to the bowl. Toss and serve!

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