Smoky Chipotle Bacon & Cheddar Potato Side Salad
Serves 2 | with Soured Cream and Spring Onion
This is no ordinary potato salad! Spice things up with smoky chipotle, crispy bacon and Cheddar cheese for a side dish to elevate any meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 grams
Salad Potatoes
4 rasher(s)
British Streaky Bacon
20 grams
Chipotle Paste
80 grams
Mature Cheddar Cheese
(Contains: Milk)
75 grams
Soured Cream
(Contains: Milk)
2 unit(s)
Spring Onion
Utensils
Instructions
a) Bring a large saucepan of water with 0.5 tsp salt to the boil on high heat for the potatoes.
b) Halve the salad potatoes (no need to peel).
c) When boiling, add the potatoes to the water, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.
d) Once cooked, drain in a colander.
a) Meanwhile, chop the bacon rashers widthways into 1cm wide strips (use scissors if easier).
b) Heat a drizzle of oil in a frying pan on medium-high heat.
c) Once hot, add the bacon and fry until crispy, 4-5 mins. Once cooked, transfer to a plate lined with kitchen paper. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
a) Once the potatoes are cooked, pop them in a large bowl and stir through the chipotle paste (use less if you'd prefer things milder), then set aside to cool, 5-10 mins.
b) While the chipotle potatoes cool, grate the cheese. Trim and thinly slice the spring onion.
c) Once the potatoes have cooled, add the cooked bacon, soured cream and cheese to the bowl and stir to combine.
d) Transfer to a serving dish and sprinkle over the spring onions to finish.
Enjoy!
