This potato salad is so easy to make and makes a great side dish to any meal such as Chard, artichoke and blue cheese tart recipe along with Sprouting broccoli with garlic breadcrumbs.
Ingredients
- 500g baby new potatoes
- 50g pancetta or streaky bacon, sliced
- Grated zest and juice of ½ lemon
- Small handful fresh chives, snipped
- 3 tbsp extra-virgin olive oil
- 1½ tsp Dijon mustard
Method
- 1. Cook the potatoes in a saucepan of boiling salted water for 12-15 minutes until tender. Drain, halve any large ones, then tip into a serving dish. Meanwhile, fry the pancetta in a pan over a medium-high heat until crisp.
- 2. Mix the remaining ingredients together and season. Pour over the potatoes and pancetta, and stir to coat.
Nutritional info
Per serving: 199kcals, 11.7g fat (2.3g saturated), 4.3g protein, 20.4g carbs, 1.8g sugar, 0.6g salt
Chef's tip
This potato salad and Sprouting broccoli with garlic breadcrumbs make the perfect side dishes to the Chard, artichoke and blue cheese tart recipe.