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potato salad with peas and pancetta

Potato Salad with Peas & Pancetta

An alternative to the classic creamy potato salad, this is full of zesty flavours perfect for summer days.
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Course: Side Dish
Cuisine: British
Keyword: Potatoes, Salad, summer recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 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.