Step 1

Cook frozen Birds Eye Deli Roast Potatoes following packet directions.

Step 2

Meanwhile, panfry bacon for 4-5 minutes or until crispy.

Step 3

In a small bowl, mix mayonnaise, sour cream and seeded mustard. Loosen with 1 tablespoon of water and season to taste.

Step 4

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.