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  • Serves:4
  • Prep Time:10 mins
  • Cook Time:30 mins

Deli Roast Potato & Crispy Bacon Salad

+1 Edgell Chick Peas

There’s no denying that Aussies love potato salad and this recipe is a tasty twist on the traditional dish. Serve it warm with bacon bits, peas and crunchy chick peas, then drizzle it all in a creamy mustard mayo. Everyone will love this one – take it to your next BBQ!

Original recipe by SIMPLY GREAT MEALS | 1.1.16



  • 600g frozen Birds Eye Deli Roast Potatoes – Rosemary & Garlic
  • 2 rashers bacon, cut into strips
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon seeded mustard
  • 2 spring onions, sliced diagonally
  • ½ cup frozen Birds Eye Peas, cooked following packet directions
  • Fresh parsley leaves, for garnish


Cook Birds Eye Deli Roast Potatoes following packet directions.

Meanwhile, pan fry bacon for 4-5 minutes or until crispy.

In a small bowl, mix mayonnaise, sour cream and seeded mustard. Loosen with 1 tablespoon of water and season to taste.

In a large bowl, mix cooked Birds Eye Deli Roast Potatoes, spring onions, Birds Eye Peas and bacon.


Serve drizzled with dressing and garnish with parsley leaves.


Use a good quality, whole egg mayonnaise for an extra tasty dressing.

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.