Simple but Tasty Potato and Pancetta Salad
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 1 kg new potato
- 3 shallots
- 20 g fresh chives
- 200 g pancetta
- 5 tablespoons low-fat mayonnaise
- 3 tablespoons extra virgin olive oil
- cayenne pepper
- black pepper
directions
- Steam the new potatoes in their skins. Put aside to cool down.
- While the potatoes cool cook the pancetta until crispy (cook in it's own fat that it releases, no added oil). I use smoked pancetta for a nice flavour but unsmoked is fine. Once crispy add the finely chopped shallots and chives for the last 2 minutes only so they are partly cooked but still with "crunch" not fully softened.
- Peel the potatoes now that they have cooled down then mix with the pancetta, oinon and chives. Leave the mixture to cool fully.
- Mix the mayonnaise, (I use extra light as I like to limit the fat but you can use normal if you prefer) with the extra virgin olive oil, a good shake of cayenne pepper and plenty of ground black pepper to season.
- Fold the potato mixture into the mayo and oil and chill until needed.
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Reviews
-
With potato salad there are so many variations aren't there? Generally, I put red onion in for flavour and colour, my daughter doesn't like onion though. Chives being from the same family are a fabulous inclusion, along with the pancetta. I generally use whole egg mayonnaise, but the olive oil was a great ingredient in your recipe. Thanks.
RECIPE SUBMITTED BY
<p>I love cooking, I love food & I do all my fresh produce shopping at my local market where much of what is on offer is seasonal, quite a lot is locally grown or reared and there is a decent range of more exotic imports too.</p>