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Potato and pea salad with crispy pancetta
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Elevate potato salad with peas and crispy pancetta.
Ingredients:
  • 1.5kg waxy potatoes (such as kipfler)
  • 6 rashers flat pancetta or streaky bacon
  • 360g pea
  • 120g sour cream
  • 150g mayonnaise
  • 250.00 ml mint leaves, plus extra leaves to serve
  • 62.50 ml finely chopped chives
  • Snow pea tendrils (optional), to serve
Instructions:
  • Preheat the oven to 180°C. Boil potatoes in salted water until just tender, about 12-15 minutes. Drain and set aside.
  • Prepare a baking tray lined with parchment paper and lay out the pancetta. Bake in the oven for 8-10 minutes until it is crispy. Once baked, let it drain on paper towels to cool down. Break the pancetta into small shards before using.
  • Add peas to a pot of boiling salted water and cook until tender, about 3 minutes. Drain and cool down. Reserve 1 cup (120g) of peas and put the rest (2 cups/240g) in a food processor with sour cream, mayonnaise, mint, and chives. Season with salt and pepper, then blend until smooth.
  • Cut the potatoes into bite-sized pieces and mix them with the pea puree in a bowl. Top the dish with pancetta, the leftover cooked peas, and additional mint and pea tendrils, if desired, before serving.

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