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Potato salad with pesto and crispy pancetta recipe
Potato salad with pesto and crispy pancetta recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Hearty potato salad with lemon-pesto dressing, balanced with salty olives and pancetta.
Ingredients:
  • 1kg baby white potatoes
  • 200g green beans, trimmed, halved lengthways
  • 9.20 gm olive oil
  • 50g sliced pancetta
  • 190g jar Leggo’s Basil Pesto
  • 40g olive
  • 4 soft-boiled eggs, peeled, halved
Instructions:
  • Boil potatoes until tender, then transfer them to a large heatproof bowl to cool. In the same pot, cook beans until just tender, then refresh in cold water and drain well.
  • Heat oil in a frying pan over medium-high heat. Cook pancetta until crisp on both sides, about 1-2 minutes per side. Transfer to a paper towel-lined plate to cool before tearing into pieces.
  • 1. Halve or quarter the potatoes with a sharp knife. 2. Mix pesto and lemon juice in a small bowl. 3. Add beans, olives, and half of the pesto mixture to the potatoes in the bowl and toss well. 4. Season to taste.
  • Transfer the flavorful potato mixture to a beautiful serving bowl, then generously top it with the perfectly cooked egg and crispy pancetta. Sprinkle with a pinch of seasoning before elegantly drizzling the remaining delightful pesto mixture over the dish. Serve and savor immediately.

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