Potato salad

Potato salad

By
From
Great Pub Food
Serves
4
Photographer
Lisa Cohen

Ingredients

Quantity Ingredient
600g new potatoes, unpeeled
2 large eggs
8 slices mild pancetta
1/2 bunch chives, trimmed and cut into 5 cm lengths
1 tablespoon capers, rinsed and chopped

Crème fraîche dressing

Quantity Ingredient
125g crème fraîche
1 tablespoon lemon juice
2 teaspoons seeded mustard
sea salt and freshly ground black pepper

Method

  1. Place the potatoes in a large saucepan, cover with cold salted water and bring to the boil. Reduce the heat and simmer for 10 minutes, or until tender when pierced with a skewer. Drain.
  2. Place the eggs in a small saucepan, cover with cold water and bring to the boil over high heat. Reduce the heat and gently simmer for 7 minutes. Drain and cool under cold running water for 1 minute. Peel and cut into wedges. Set aside.
  3. Preheat a large frying pan over low–medium heat. Cook the pancetta for 4–5 minutes, or until very crisp and golden-brown. Transfer onto paper towel, to drain.
  4. To make the crème fraîche dressing, whisk the crème fraîche, lemon juice and mustard together in a small bowl. Season with salt and pepper.
  5. Combine the potatoes, egg, pancetta, chives and capers in a large bowl. Add the dressing and toss to coat.
Tags:
Great
Pub
Food
Rachael
Lane
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again