Pea, Pickle and Bacon Potato Salad
We’ve taken your classic potato salad and cranked up the flavour with tangy pickles, fresh mint, sweet red pepper and crispy bacon. Perfect as a side dish for barbecues, picnics or just because you fancy something proper tasty.
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NutritionPer Serving
- Calories262
- Carbs39g
- Protein16g
- Fat2.5g
- Saturates0.5g
- Sugars9.4g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s some important info in the blurb!
This isn’t your average spud salad. Packed with texture, colour and punchy flavour, this dish is a proper crowd-pleaser, and it comes together in just 15 minutes of prep.
There’s no mayo in sight – just the zingy tang of gherkin and pickled onion juice that brings everything to life. It’s a slimming-friendly twist on a summer staple, with crisp spring onions, sweet red peppers and a pop of fresh mint to brighten things up.
Best served slightly warm or at room temp, this one’s a BBQ side dish with main character energy!
What diets is this Pea, Pickle and Bacon Potato Salad suitable for?
This recipe is gluten-free and fits into our Everyday Light category at just 262 calories per portion.
Please note, it’s not vegetarian, vegan or dairy-free, and there are no direct swaps available for those diets due to the flavour combo in the base recipe.
Always double check ingredients if you’re cooking for someone with allergies.
Do you need any special ingredients to make Pea, Pickle and Bacon Potato Salad?
Nope! Everything should be easy to find in most supermarkets. We recommend using new potatoes for their lovely soft texture and pickling juice straight from your gherkin or pickled onion jar.
If you want to take it up a notch, you can crisp up your bacon medallions in the air fryer or under the grill for that extra crunch!
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How many calories are in this Pea, Pickle and Bacon Potato Salad?
This recipe contains 262 calories per serving, making it a great addition to our Everyday Light collection.
It’s a perfect side dish to add to lighter mains, or to round out a BBQ plate while still keeping things slimming-friendly.
Step 1
Place the potatoes into a pan of cold salted water. Bring to the boil then lower the heat and simmer for 15 minutes until tender. Add the peas for a couple of minutes before the end of cooking the potatoes and drain well.
Step 2
Add the potatoes, peas, bacon, spring onion, gherkins, pickled onion and pepper to a large bowl.
Step 3
Add the pickling juice, mint and season to taste with salt and pepper. Toss to coat and serve.
What could I serve with this Pea, Pickle and Bacon Potato Salad?
This side dish is perfect with almost anything off the BBQ or served cold at a picnic. Here are a few of our faves to serve it with:
How do you know when Pea, Pickle and Bacon Potato Salad is ready?
You’ll know your salad is ready when the potatoes are tender, the peas are cooked through, and everything is well coated and seasoned.
Make sure to give it a good toss in the bowl so that every bite is full of flavour.
How long can you keep Pea, Pickle and Bacon Potato Salad in the fridge?
Once cooled, you can store leftovers in the fridge in an airtight container for up to 2 days.
Give it a good stir before serving again and make sure it’s piping hot if you choose to reheat the potatoes (though we prefer it cold or at room temp!).
Can I freeze the Pea, Pickle and Bacon Potato Salad?
We don’t recommend freezing this one! The texture of potatoes and fresh ingredients like peas, pickles and mint can change once defrosted, making it watery or mushy.
This dish is best enjoyed fresh – trust us, it’s worth it!
How do I reheat the Pea, Pickle and Bacon Potato Salad?
You can serve this salad warm or chilled, but we don’t suggest reheating it in the microwave or oven, as that may affect the flavour and texture.
If you’d like it warm, gently reheat the potatoes before mixing everything together – but honestly, it’s sooo good cold too!
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Pea, Pickle and Bacon Potato Salad
There’s nothing basic about this Pea, Pickle and Bacon Potato Salad - it’s zingy, crunchy, and gloriously moreish.
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Prep Time
15 MINS
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Cook Time
20 MINS
- KCals 262
- Carbs 39G
Instructions
- Place the potatoes into a pan of cold salted water. Bring to the boil then lower the heat and simmer for 15 minutes until tender. Add the peas for a couple of minutes before the end of cooking the potatoes and drain well.
- Add the potatoes, peas, bacon, spring onion, gherkins, pickled onion and pepper to a large bowl.
- Add the pickling juice, mint and season to taste with salt and pepper. Toss to coat and serve.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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If you’ve made this Pea, Pickle and Bacon Potato Salad and love it, let us know by sharing a photo and tagging us on Instagram or in our Facebook group!
6 comments
See what others have to say
KatieSaturday 6th January 2018
This looks great – how long does the salad keep for in the fridge?
Sarah CroweMonday 14th August 2017
Which hot sauce is best to use. Thank you xx
Emma TMonday 11th September 2017
Hi Sarah,
You can use whichever hot sauce you have available!
Sarah CroweMonday 14th August 2017
Hi do you cook the peas at all for this dish. Thank you xx
Emma TMonday 11th September 2017
Hi Sarah,
The peas need to be defrosted before using them in this recipe – there is no need to boil them as long as they are thawed as they get cooked prior to freezing.
Hope that helps!
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