Smoky Bacon and Cheddar Potato Salad
with Chipotle
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.
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
Not included in your delivery
1 tbsp
Mayonnaise
Nutritional information
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. 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) Meanwhile, grate the cheese. Trim and thinly slice the spring onion.
c) Add the cooked bacon, soured cream and cheese to the cooled potatoes and stir to combine. Pop into your serving dish and sprinkle over the spring onions to finish.
Enjoy!
