Creamy Potato Salad with Crispy Pancetta, Capers & Lemon Zest
Print PinServings: 6 people
Calories: 330kcal
Equipment
- 1 pot
- 1 sieve or strainer
- 1 Mixing Bowl
Ingredients
- 1 kg potatoes waxy potatoes like Kipfler or Dutch Cream, peeled
- 100 g pancetta diced
- ½ cup homemade whole-egg mayonnaise
- 2 tsp Dijon mustard
- 1½ tbsp apple cider vinegar or white wine vinegar
- 1 small garlic clove finely grated
- 1 tbsp capers rinsed and roughly chopped
- zest of 1 lemon
- 2 tbsp chives finely chopped
- 2 tbsp flat-leaf parsley finely chopped
- 2 spring onions finely sliced (optional, for extra freshness)
- salt and freshly ground black pepper to taste
Instructions
Cook the potatoes:
- Cut the peeled potatoes into bite-sized pieces. Place them in a large pot of salted water. Bring to a boil and cook for 12–15 minutes, until just tender when pierced with a knife. Drain and let them sit for a few minutes to steam dry.
Bake the pancetta:
- Preheat the oven to 200°C (400°F). Spread the diced pancetta on a lined baking tray and bake for 10–12 minutes, or until crispy. Remove from the oven and transfer to a plate lined with paper towel to drain.
Make the dressing:
- In a large bowl, whisk together the homemade mayonnaise, Dijon mustard, apple cider vinegar, grated garlic, capers, and lemon zest. Season with salt and pepper.
Assemble the salad:
- Add the warm potatoes to the bowl with the dressing and toss gently to coat. Fold in the crispy pancetta, chives, parsley, and spring onions if using.
Final touch:
- Taste and adjust seasoning as needed. Serve warm or chilled.
Video
Nutrition
Calories: 330kcal | Carbohydrates: 30g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 296mg | Potassium: 768mg | Fiber: 4g | Sugar: 2g | Vitamin A: 220IU | Vitamin C: 36mg | Calcium: 31mg | Iron: 2mg