Jamie Oliver

New potato salad with soured cream, chives and pancetta

A smoky take on a summer barbecue classic

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New potato salad with soured cream, chives and pancetta

Serves 4
Cooks In35 minutes
DifficultySuper easy
Nutrition per serving
  • Calories
    202
    10%
  • Fat
    8.3g
    12%
  • Saturates
    3.8g
    19%
  • Protein
    6.6g
    15%
  • Carbs
    24.3g
    9%
  • Sugar
    3.9g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    202
    10%
  • Fat
    8.3g
    12%
  • Saturates
    3.8g
    19%
  • Protein
    6.6g
    15%
  • Carbs
    24.3g
    9%
  • Sugar
    3.9g
    4%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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

Boil the potatoes gently in salted water until tender, then drain well. Leave them to cool slightly.

Fry the pancetta or bacon until crisp, break up, then set aside. Fry the breadcrumbs in the pancetta or bacon fat until crisp.

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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