METHODCook the jersey royals in a pan of boiling water for around 15 minutes until tender.
Combine the dressing ingredients with a pinch each of salt and pepper and set aside.
Cook the bacon in a hot frying pan until crisp.
Combine the avocado, chicken, spring onion, cucumber and soya beans in a serving bowl. Arrange the salad onto a large plate or platter. Give the dressing a good stir, then pour it over the salad and toss to combine. Add the bacon and sprinkle over the mint and serve.
A fresh and summery potato salad with a meaty twist – ideal as a quick and easy side dish.
Serves: 4
Preparation: 5 mins
Cooking: 15 mins
1/2 pack Jersey Royal Potatoes
75g (3oz) bacon lardons
1 large avocado (cut into wedges)
300g (12oz) cooked chicken breast (torn into pieces)
3 spring onions (finely chopped)
4cm piece of cucumber (cut into chunks)
100g (4oz) frozen soya beans (thawed)
2 tbsp fresh mint (chopped)
For the dressing: extra virgin olive oil
2 tbsp lime juice, 2 tbsp fresh mint (chopped)