Jamie Oliver

New potato salad with soured cream, chives and pancetta

A smoky take on a summer barbecue classic

New potato salad with soured cream, chives and pancetta

Serves 4
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    362
    18%
  • Fat
    15.8g
    23%
  • Saturates
    7.5g
    38%
  • Protein
    11.5g
    26%
  • Carbs
    46g
    18%
  • Sugars
    6.7g
    7%
  • Salt
    1.2g
    20%
  • Fibre
    2.7g
    -

Of an adult's reference intake

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Ingredients

  • 1 kg new potatoes , scrubbed
  • 100 g higher-welfare smoked pancetta or bacon
  • 1 handful stale breadcrumbs
  • 125 ml soured cream
  • 125 ml fat-free natural yoghurt
  • 1 bunch fresh chives , snipped
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Method

  1. Boil the potatoes gently in salted water until tender, then drain well. Leave them to cool slightly.
  2. Fry the pancetta or bacon until crisp, break up, then set aside. Fry the breadcrumbs in the pancetta or bacon fat until crisp.
  3. Slice the potatoes in half and dress with the soured cream, yoghurt, sea salt and freshly ground black pepper. Fold in the pancetta and most of the breadcrumbs and scatter the top with the chives and remaining breadcrumbs before serving.

Tip

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Nutrition per serving
  • Calories
    362
    18%
  • Fat
    15.8g
    23%
  • Saturates
    7.5g
    38%
  • Protein
    11.5g
    26%
  • Carbs
    46g
    18%
  • Sugars
    6.7g
    7%
  • Salt
    1.2g
    20%
  • Fibre
    2.7g
    -

Of an adult's reference intake


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