If you like vegetable salads, you will surely like this salad as well, in which I combined canned peas with delicious pickled cucumbers, crispy bacon, cheese, potatoes and eggs. The salad is flavoured to taste with sour cream and mustard.
The idea for this potato, bacon and peas salad came to my mind when I saw four cans of canned peas in my cupboard. When I’m out shopping, I usually buy more canned corn or peas, coconut milk or whatever is canned and unfortunately, I realise that these purchases were not needed only once I’m home.
Fortunately, canned items can be stored for quite a long time. Which doesn’t mean you should store them forever – they are there to be used.
Ingredients for potato salad with bacon and peas.
- 240 g canned green peas (total weight with the brine 400 g)
- 200 g raw bacon
- 2 big pickled cucumbers
- 200 g potatoes
- 200 g Ementaler cheese
- 3 eggs
- a pinch of black pepper
- 1/2 teaspoon of salt
- 1 teaspoon of Dijon mustard
- 7 tablespoons of sour cream (12% or 18%)
How to make potato sald with bacon and peas.
Boil the potatoes until soft, then cool them down and peel them.
Hard-boil the eggs – it should take about 8-9 minutes.
Dice the bacon into small cubes, put it in a frying pan and fry it over a medium heat. The bacon should become crispy.
Peel the pickled cucumbers, squeeze out the excess juice.
Drain the peas and grate the cheese on a large-mesh grater.
Put the peas, bacon, potatoes, eggs and cucumbers in a bowl. Add salt, pepper, mustard and cream. Mix.
Keep the salad before serving in the refrigerator.
Good to know when making potato salad with bacon and peas.
I didn’t add any mayonnaise to this salad, but you can do it by replacing two tablespoons of the cream with mayonnaise.
The potatoes should weight 20 g after their skin is removed.
Be careful with the salt. The bacon is usually salty as well as the cheese. It’s easy to over-salt the salad. Better to put less than more salt.
Do you like salads with potatoes? If so, try our recipe for Potato salad.