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Annabel Karmel
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Layered New Potato Salad with Bacon

Simply the best combo for salads. Try baby new potatoes with crispy bacon & a delicious dressing flavoured with red wine vinegar, mayonnaise & fresh dill.

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 2/4/2016
Great for:  Grown Up Entertaining
500 g baby new potatoes, halved if large
1 ripe avocado, cubed
½ lemon, juiced
4 plum tomatoes, quartered
2 little gem lettuces, roughly chopped
200 g cooked crispy streaky bacon
150 g Cheddar, grated


4 tbsp red wine vinegar
8 tbsp olive oil
sugar to taste
1 tbsp dill, chopped
3 tbsp mayonnaise
  1. Cook the potatoes in boiling salted water for 12 minutes or until just tender. Drain and place in a bowl.
  2. Mix all of the dressing ingredients together in a jug.
  3. After 5 minutes, pour 1/3 of the dressing over the potatoes. Season and leave to cool.
  4. Mix the avocado cubes with the lemon juice and season. Place in the centre of a large round plate. Arrange the tomatoes around the avocado, then arrange the lettuce. Put a single row of potatoes around the lettuce then break the bacon into large pieces and arrange around the potatoes.
  5. Finally scatter the cheese around the bacon. Put a small bunch of dill on top of the avocado. Serve with the dressing.

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