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Herbed Potato Salad with Crispy Pancetta

Herbed Potato Salad with Crispy Pancetta

Herbed Potato Salad with Crispy Pancetta

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.

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