Potato salad
Potato salad
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Instructions
- Method
- Add the potatoes to a large saucepan. Just cover with cold water and season generously with salt.
- Bring to the boil and cook for 10–15 minutes or until the potatoes are soft enough to fall off the end of a knife when poked.
- Drain the potatoes and leave them to cool to room temperature.
- Add the pancetta (if using) to a cold frying pan then place over a medium-high heat. Cook until golden-brown and crispy, then remove from the pan with a slotted spoon and leave on a plate lined with kitchen paper. Keep the fat that’s left in the pan.
- Set aside about a quarter of the spring onions and pancetta, then combine all the other ingredients (except the spuds) in a large bowl along with some of the pancetta fat. Mix well and season with salt and pepper to taste.
- Stir through the potatoes and serve, topping with the remaining spring onions and pancetta.
Ingredients
- Ingredients
- 1kg/2lb 4oz new potatoes, halved or quartered so that they’re all similar sizes
- 150g/5½oz diced smoked pancetta or diced bacon (optional)
- 4 spring onions, thinly sliced
- 2 tbsp full-fat mayonnaise
- 1 lemon, zest only
- 1 tsp white wine vinegar
- salt and freshly ground black pepper
Notes
This is a classic potato salad with optional crispy pancetta to jazz it up. Perfect for picnics and barbecues, it’s super simple and only takes about 20 minutes to put together.
© 2024 Copyright chasingidols.com
March 29, 2024
Persons
4
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
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Fruit and vegetables
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