Potato Salad with Pork recipe
information
595 calories per serving
ingredients
675 g (1 1/2 lb) new potatoes, boiled
350 g (12 oz) frozen peas
salt
350 g (12 oz) lean pork fillet, cooked
1 onion
50 g (2 oz) rindless streaky bacon
6 tablespoons meat stock
1 tablespoon wine vinegar
pinch of garlic salt
2 tablespoons oil
350 g (12 oz) frozen peas
salt
350 g (12 oz) lean pork fillet, cooked
1 onion
50 g (2 oz) rindless streaky bacon
6 tablespoons meat stock
1 tablespoon wine vinegar
pinch of garlic salt
2 tablespoons oil
method
1. Peel and slice the boiled potatoes when cool. Tip the peas into about 3 tablespoons boiling salted water, cover the pan and simmer for 3 minutes. Drain the peas in a sieve and leave them to cool.
2. Dice the pork fillet, then dice the onion. Dice the bacon and fry it until crisp. Heat the stock. Beat the vinegar with a pinch of salt and add to the stock. Mix the sliced potato with the hot stock and vinegar in a salad bowl, and sprinkle with garlic salt.
3. Fold in the pork fillet, onion, peas, bacon and oil.
4. Cover the salad and leave to stand for a few minutes before serving. Season to taste with salt.
2. Dice the pork fillet, then dice the onion. Dice the bacon and fry it until crisp. Heat the stock. Beat the vinegar with a pinch of salt and add to the stock. Mix the sliced potato with the hot stock and vinegar in a salad bowl, and sprinkle with garlic salt.
3. Fold in the pork fillet, onion, peas, bacon and oil.
4. Cover the salad and leave to stand for a few minutes before serving. Season to taste with salt.
serving amount
serves 4
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