Herbed Potato Salad with Crispy Pancetta

By MiNDFOOD

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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