Potato Salad with Peas & Pancetta
An alternative to the classic creamy potato salad, this is full of zesty flavours perfect for summer days.
Print Pin RateServings: 6
Ingredients
- 800 g Baby potatoes
- 200 g Frozen peas
- 4 tbsp Extra virgin olive oil
- 2 tbsp Dijon mustard
- 2 tbsp Honey
- 2 Lemons
- 150 g Pancetta
- 100 g Spring onions sliced
- 1 Bunch of parsley chopped
- 1 Bunch of mint chopped
Instructions
- Cut the potatoes into halves and the bigger ones into quarters. Boil them for about 10 minutes until they are tender.
- Add the peas in with the potatoes for the last minute. Then drain them and leave to steam dry.
- Pan fry the pancetta (without any oil) until it is crispy. Drain away the oil.
- Make the dressing by adding the olive oil, Dijon mustard, honey and the juice of a lemon into a bowl. Whisk until smooth.
- Add the potatoes and peas into a large mixing bowl, pour in the dressing then add in the pancetta, spring onions, parsley and mint. Season with salt and pepper then mix it all together.
- Serve it up and finish by grating lemon zest over the top.
1 comments on “Potato Salad with Peas & Pancetta”
Really a great side dish. Very tasteful and quick & easy to make!