Simple but Tasty Potato and Pancetta Salad

Recipe by choppo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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