Sweet Chilli Bacon Cheesy Smashed Potato Salad

Name: Sweet Chilli Bacon Cheesy Smashed Potato Salad
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: american

Finnebrogue

Salads, made the Finnebrogue way, with Naked Smoked Back Bacon that’s made without nitrites and better for you. We’re turning salads into something truly show-stopping. Meet our Sweet Chilli Bacon Salad: golden smashed potatoes with melty cheddar, tossed with crunchy veggies, then topped with smoky-sweet bites of Finnebrogue Naked Smoked Back Bacon glazed in sticky, moreish sweet chilli sauce spiked with garlic. Paired with spring onions, sweetcorn, bell pepper and creamy feta. Each forkful hits the perfect balance of heat, sweetness, and rich, savoury depth. Fresh, punchy, and seriously addictive, this is potato salad with a bold summer twist, ideal for speedy dinners, easy entertaining, or a bank holiday feast.

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Ingredients

Maris Piper potatoes 1000 g (chopped)
smoked paprika 1 tsp
grated cheddar cheese 100 g (grated)
Finnebrogue smoked back bacon 6 (chopped)
ketchup 2 tbsp
garlic paste 1 tbsp
sweet chilli sauce 4 tbsp
spring onions 4 (chopped)
bell pepper 1 (chopped)
tinned sweetcorn 150 g (drained)
feta 80 g (crumbled)

Method

Cook the potatoes

Quarter the potatoes (no need to peel) and boil them in boiling, salted water for 8 - 10 minutes (you should be able to pierce them easily with a knife) then drain.
Preheat the oven to 220C/200C fan.
Leave the potatoes to steam dry in a colander for a few minutes, then add them to a large baking tray.
Once cool enough to handle, smash each one with a mug or glass to flatten them out. Drizzle with oil. Sprinkle over the smoked paprika, season with salt and pepper and bake in the oven for 30 - 40 minutes until golden and crispy.
For the last 10 minutes of cooking, scatter over the grated cheddar.

Make the sweet chilli bacon topping

Put the Finnebrogue Naked Smoked Back Bacon rashers on another baking tray in a single layer. Cook in the oven for 4 minutes each side, until crispy, then roughly chop it.
In a pan heat the ketchup, garlic paste and sweet chilli sauce over a medium heat. Stir vigorously and add 60ml water. Simmer for 2 minutes.
Add the chopped bacon and cook for 2 - 4 minutes until fully coated and glossy.

Prep the rest of the ingredients

Thinly slice the spring onions. Chop the bell pepper. Drain the sweetcorn. In a large bowl mix together the spring onions, bell pepper, sweetcorn and most of the feta.

Assemble & Plate Up

Add the cheesy smashed potatoes to the veg mix. Finish by crumbling over the reserved feta and the bacon. Tuck in and enjoy!

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