Photo of Festive potato salad by WW

Festive potato salad

Points® value
Total Time
30 min
15 min
15 min
Roast potatoes are not the only spuds worthy of your festive table! Here is a fresh take on the super spud.


New potatoes, raw

1000 g


160 g

Olive Oil

1 tablespoon(s)

Lemon Juice, Fresh

2 tablespoon(s)


1 clove(s)

Anchovies in oil, drained

1 individual

Bacon medallions, raw

125 g

Sun Dried Tomatoes

50 g

Parsley, fresh

2 tablespoon(s)

Chives, Fresh

2 tablespoon(s)


  1. Put 1kg baby potatoes in a large pan and cover with cold water. Bring to a boil then reduce the heat to medium-high and cook, partially covered, for 10-15 minutes until just tender. Drain, then set aside for 30 minutes to cool completely.
  2. Meanwhile, blitz 160g peeled avocado (stone removed), 1 tbsp olive oil, 2 tbsp lemon juice, 1 crushed garlic clove, 1 chopped anchovy and 1 tbsp water in a mini food processor until combined.
  3. Fry 125g chopped unsmoked bacon medallions in a small nonstick frying pan over a medium heat for 5 minutes until browned. Put the potatoes, dressing, and bacon in a large bowl with 50g chopped sun-dried tomatoes (not in oil), 2 tbsp chopped fresh flat-leaf parsley and 2 tbsp snipped fresh chives. Season, toss to coat, then serve.