Cook frozen Birds Eye Deli Roast Potatoes following packet directions.
Meanwhile, panfry bacon for 4-5 minutes or until crispy.
In a small bowl, mix mayonnaise, sour cream and seeded mustard. Loosen with 1 tablespoon of water and season to taste.
In a large bowl, mix cooked Birds Eye Deli Roast Potatoes, spring onions, Birds Eye Peas and bacon. Serve drizzled with dressing and garnish with parsley leaves.
Use a high quality, whole egg mayonnaise for an extra tasty dressing.