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 Serves 4
Time Cooks In35 minutes
DifficultySuper easy
Nutrition per serving Plus
  • Calories 362 18%
  • Fat 15.8g 23%
  • Saturates 7.5g 38%
  • Sugars 6.7g 7%
  • Salt 1.2g 20%
  • Protein 11.5g 23%
  • Carbs 46g 18%
  • Fibre 2.7g -
Of an adult's reference intake
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  • 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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Tap For Ingredients


  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.