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Warm potato salad
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Indulge in elegant seasonal lunch recipes for the whole family to savor.
Ingredients:
  • 2kg chat (baby coliban) potatoes
  • 6 pancetta slices
  • 2 bunches asparagus, trimmed, cut into 5cm lengths
  • 2 bunches baby leeks, cut into 5cm pieces
  • 80ml olive oil
  • 60ml white wine vinegar
  • 40.00 ml green peppercorns, coarsely chopped
  • 23.40 gm Dijon mustard
  • 28.60 gm honey
Instructions:
  • In a saucepan, cover the potatoes with ample cold water and bring to a boil over high heat. Simmer for 10 minutes until tender. Drain thoroughly.
  • Heat a frying pan over medium heat. Cook the pancetta until crisp, about 2-3 minutes. Place on a paper towel-lined plate. In the same pan, cook the asparagus until bright green and tender crisp, about 2-3 minutes. Transfer to a bowl.
  • Lower the heat and introduce the leek into the pan. Cook while occasionally turning for 2-3 minutes until the leek is soft and slightly caramelized. Move the leek to a plate.
  • Combine oil, vinegar, peppercorns, mustard, and honey in a screw-top jar. Shake vigorously until fully blended. Taste and adjust seasoning as needed.
  • Roughly tear the pancetta. Toss the potato, asparagus, leek, and torn pancetta in a bowl. Drizzle with dressing before serving.

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