Warm potato and broad bean salad with bacon and feta

If you’re not keen on potatoes, try using kumara instead for this delicious potato salad recipe with broad beans, bacon and feta

  • 40 mins cooking
  • Serves 6
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Warm potato and broad bean salad with bacon and feta
  • 700 gram baby potatoes, halved
  • 4 tablespoon olive oil
  • sea salt
  • 3 rashers NZ Pork streaky bacon, diced
  • 1/4 cup almonds, roughly chopped
  • 250 gram shelled broad beans, fresh or frozen
  • 1 small bunch kale, shredded
  • 1/4 cup water
  • sea salt and cracked pepper
  • 50 gram feta


  • 1
    Preheat oven to 180°C. Toss potatoes with 2 tbsp olive oil and sea salt. Arrange in a single layer and roast for 20-30 minutes or until tender and golden.
  • 2
    Heat the remaining oil in a large frying pan and saute the bacon and almonds for 4-5 minutes until bacon is crispy. Remove from the pan and set aside.
  • 3
    Add the broad beans and kale to the pan, then toss together. Add water and cover for 2-3 minutes until bright green and the kale has wilted.
  • 4
    Gently toss roasted potatoes, crispy bacon mix, beans and kale and season well. Arrange on a platter and crumble over creamy feta.


This salad is a lovely way to introduce broad beans to the family and you can’t beat the crispy bacon and creamy feta combination.

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