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Pea, Pickle and Bacon Potato Salad

  • Prep Time
    15 MINS
  • Cook Time
    20 MINS
  • KCals 186
  • Carbs 5G
6 Servings


  • 1 kg Sainsbury's British Gems Baby New Potatoes
  • 12 bacon medallions
  • 5 spring onions chopped
  • 100 g peas defrosted
  • 70 g pickled gherkins chopped
  • 12 Sliverskin Pickled Onions cut in half
  • 1 medium red pepper diced
  • 4 tbsp juice from the pickled gherkin jar
  • 1 small handful fresh parsley chopped
  • salt
  • freshly ground black pepper
  • 1 dash hot sauce


  1. Cook the potatoes in boiling salted water until they are tender when stabbed with a knife (about 15-20 minutes).
  2. Whilst waiting for the potatoes, cook the bacon medallions, then cut them into small pieces.

  3. Drain the cooked potatoes and allow them to cool slightly.

  4. Cut the potatoes in half and place them in a large bowl.

  5. Add the chopped bacon, diced pepper, gherkins, pickled onions, spring onions, peas, hot sauce and juice from the gherkins. Mix well and season to taste.

  6. Finally, stir in the chopped parsley and serve.