Smoky Bacon and Cheddar Potato Side Salad
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Smoky Bacon and Cheddar Potato Side Salad

Smoky Bacon and Cheddar Potato Side Salad

with Chipotle and Soured Cream | Perfect for sharing

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.


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes


serving amount

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


Nutritional information

Energy (kJ)1955 kJ
Energy (kcal)467 kcal
Fat28.6 g
of which saturates16 g
Carbohydrate32.8 g
of which sugars5.4 g
Protein20.6 g
Salt2.11 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Large Frying Pan


Boil the Potatoes

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.

Fry the Bacon

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. 


Finish and Serve

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.