Warm Potato and Bacon Salad

Servings: 6



  • 1kg chat potatoes
  • 4 rindless bacon rashers, finely chopped
  • 1 small red onion, finely sliced
  • ¼ cup baby capers, drained and rinsed
  • 1 bunch chives, snipped
  • 2 tbsp olive oil
  • Salt and black pepper for seasoning
  • 6 tbsp Red Kellys Romano & Chive Dressing



Step 1:

Boil the potatoes gently in a pot of salted water until tender when pierced with a skewer. Drain, then set aside to cool completely before cutting into quarters and placing in a large serving bowl.

Step 2:

Whilst potatoes are cooking, heat a frying pan over medium high heat and add in olive oil. Fry diced bacon until crisp. Leave aside to cool.

Step 3:

Combine potatoes, red onion, capers and chives. Drizzle over with Red Kellys Romano & Chive Dressing and lightly fold to combine. Season with salt and black pepper and adjust dressing according to preferred taste.

Step 4:

Top with bacon before serving. Enjoy!


Tip: For a fresh and zesty twist, squeeze some lemon juice and toss to combine before serving.