English Pea Salad
Old fashioned pea salad with bacon, potatoes, onions and hard boiled eggs in a light dressing. Perfect for picnics and making in advance for entertaining.
Equipment
- colander
- Saucepan
- Sharp knife
- Chopping board
- Mixing bowl
- serving dish
- Frying pan or skillet
Ingredients
- 250 g new potatoes
- 300 g frozen peas
- 45 g low fat mayonnaise
- 155 g smoked bacon lardons
- 1 red onion
- 2 teaspoon Dijon mustard
- 150 g fat free yogurt
- ½ teaspoon black pepper
- ½ teaspoon flaked sea salt
- 2 eggs
Instructions
- Peel the onion and dice. Cut the potatoes into cubes about 1 centimetre or half an inch.
- Put the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 3 minutes. Add the peas and bring back to the boil for 2 minutes. Drain into a colander then refresh under cold water.
- Cook the eggs in simmering water for 8 minutes. then cool, peel and slice and chop.
- Put the lardons in a frying pan over a medium heat for about 3 minutes, turning regularly until cooked through.
- Add the mayonnaise, yogurt and mustard in a mixing bowl and mix. Add all of the ingredients to the mixing bowl and stir until combined.
- Transfer to a dish to serve.
Nutrition
Calories: 179kcalCarbohydrates: 21gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 69mgSodium: 548mgPotassium: 469mgFiber: 4gSugar: 8gVitamin A: 473IUVitamin C: 29mgCalcium: 69mgIron: 2mg
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