Scrimpy_Scottie’s Caesar Potato Salad

A Stokes recipe by our great friend @Scrimpy_Scottie

  • Serves 4
  • 30 Minutes
Taste without compromise

What you'll need

Buy now
Jar 205g
£3.80
Case 6x 205g
£22.35
Jar 185g
£3.40
Case 6x 185g
£20.00
Add Selected Products
From your local shop
  • 750g baby potatoes
  • 1 x Chicken breast, cooked
  • 6 x Bacon rashers, cooked
  • 1 x Baby gem lettuce, shredded
  • 1 x Jar of Stokes Lemon & Dill Mayonnaise
  • 3 x Garlic cloves, grated
  • 1 x Tub of sour cream & chive dip
  • 2 x mini gherkins, chopped
  • Large handful of grated parmesan
  • Salt and pepper to taste

@Scrimpy_Scottie (aka Lauren) is an amazing developer of innovative recipes creating delicious meals from everyday ingredients. She suggests swapping the chicken and bacon with grilled tofu and roasted mushrooms for an equally tasty vegetarian version of this dish! Thanks Lauren. More please.

Method

  1. Boil the baby potatoes in salted water for 15-20 minutes.
  2. Whilst the potatoes boil, preheat the oven to 200°C and Cook the chicken breast and bacon.
  3. Once the potatoes are boiled place them on an oven dish and crush them, coat with Cider & Horseradish Mustard and drizzle over oil.
  4. Roast in the oven for 10 minutes until nice and crispy.
  5. In a large bowl mix together the sauce ingredients whilst the potatoes cool.
  6. Add in the shredded lettuce, chopped chicken and chopped bacon.
  7. Give everything a good mix then gently mix in the crushed roasted potatoes.

Enjoy!! 🍋