BLT meets the viral trend of smashed potato salad. It’s the salad of summer 2025, thanks to the epic flavour of Finnebrogue Smoked Back Bacon, made without nitrites. Perfect to enjoy over the May bank holiday weekend. Combines the elements of the classic BLT with smashed potatoes. Think crispy, sizzled bacon mixed with crunchy potatoes, lettuce and pops of spring onion.
Prep
5 min
Cook
40 min
Serves
4
Difficulty
Easy
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Ingredients
baby potatoes 1 kg
Finnebrogue smoked back bacon 200 g
little gem lettuce 2 (chopped)
spring onions 4 (sliced)
cherry tomatoes 200 g (halved)
Greek yoghurt 150 g
Dijon mustard 2 tsp
cider vinegar 1 tbsp
Method
Preheat the oven & parboil the potatoes
Preheat the oven to 200°C/180°C fan.
Slice any larger potatoes in half. Cook the potatoes in a pan of boiling salted water for 8 mins.
Drain them and leave to steam dry in a colander for a few minutes.
Cook the smashed potatoes
Add the potatoes to a large baking try and drizzle over a generous glug of oil and season with salt and pepper. Spread the potatoes out on the tray, then with the base of a glass or mug, smash them down.
Roast them in the oven for 25 - 30 minutes, or until they are super crispy.
Cook the Finnebrogue Smoked Back Bacon & prep the ingredients
Meanwhile, grill the Finnebrogue smoked back bacon until crispy, around 4 minutes on each side. Roughly chop once cool enough to touch.
Chop the little gem lettuce and spring onion. Halve the cherry tomatoes.
Make the dressing
Whisk together the Greek yoghurt, mustard and vinegar. Season with salt and pepper to taste.
Assemble the salad
Add the cooked potatoes to a large bowl, with most of the bacon, the cherry tomatoes, lettuce and spring onions. Pour over the dressing and toss well to combine.
Scatter over the remaining bacon, then plate up and enjoy!
