Roasted Potato Salad
A little twist on the classic potato salad. These potatoes are roasted which adds a whole other level of deliciousness.
Print Pin RateServings: 8
Ingredients
- 1 kg Maris piper potatoes
- 2 tbsp Olive oil
- ½ tsp Salt
- ½ tsp Black pepper
- 150 g Pancetta
- 400 ml Mayonnaise
- 1 Red onion diced
- 100 g Spring onion sliced
- 20 g Chives chopped
- 5 Cloves of garlic chopped
- 1 tsp Dijon mustard
Instructions
- Preheat the oven to 220C (fan).
- Cut the potatoes into a chunky dice, approx. 1.5cm cubes. Pop them into a bowl, drizzle over the olive oil and add the salt and pepper. Stir to coat.
- Tip the potatoes into an oven tray, then roast them for 50 minutes, turning them over halfway through. They should be golden and crispy when they come out.
- Add them to a mixing bowl and leave them to cool down slightly. Meanwhile, add the pancetta to a cold pan, then cook it over a high heat until it’s crispy. Take it off the heat and drain any fat.
- Once the potatoes have cooled slightly, add the mayonnaise, crispy pancetta, red onion, spring onion, chives, garlic, and Dijon mustard. Mix it until it’s well combined.
- Pile it up high in a salad bowl and serve alongside any other dishes you’ve made. Enjoy.
