Herbed Potato Salad with Crispy Pancetta. Potato Salad is the perfect addition to any BBQ!
Serves 8-10
11⁄2 kg Jersey Benne/Perlas potatoes
2-3 stalks celery, leaves chopped, stalks thinly sliced
1 red onion, finely diced
2 tbsp olive oil
1⁄2 cup whole capers, drained
100g sliced pancetta
Extra herbs, to garnish
Green Dressing
2 garlic cloves, crushed
1 cup whole-egg mayonnaise
1⁄2 cup buttermilk or sour cream
11⁄2 cups chopped parsley leaves
1⁄2 cup chopped tarragon
1 cup chopped mint leaves
2 tbsp lemon juice
Peel potatoes and chop into uniformly sized chunks. Place in a saucepan, cover with cold water. Bring to the boil over medium heat, then boil for 8-10 minutes, or until potatoes are just tender.
Place celery leaves and stalks into a large bowl with the onion. Toss in the potatoes, set aside.
To make dressing, place the garlic, mayonnaise, buttermilk, herbs and lemon juice in a food processor. Process until smooth, season. Add half the dressing to the potatoes, stir gently to coat.
Heat a frying pan with the olive oil over medium heat. Add the capers, stir for 2-3 minutes or until capers blister and become crispy. Drain on paper towel. Add pancetta, cook for 2-3 minutes or until it crisps up. Tear into bits.
To serve, smear remaining dressing onto a platter, top with potatoes. Garnish with the crispy capers, pancetta and extra herbs.
