New potato salad with soured cream, chives and pancetta
A smoky take on a summer barbecue classic
35 mins
Super easy
serves 4
About the recipe
I love transforming a classic potato salad with crispy pancetta and breadcrumbs – it's delicious!
Ingredients
1kg new potatoes, scrubbed
100g higher welfare smoked pancetta or bacon
a handful of stale breadcrumbs
125ml soured cream
125ml fat-free natural yoghurt
a bunch of fresh chives, snipped
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.
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