Potato Salad |
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IngredientsPreparation - 15 minutes, cooking time - 10 minutes
1 pound baby new potatoes, halved
3 oz cubed pancetta or lardons
1 garlic clove, crushed
4 anchovies in oil, drained
4 tbsp mayonnaise
4 scallions, thinly sliced
salt and ground black pepper
1 pound baby new potatoes, halved
3 oz cubed pancetta or lardons
1 garlic clove, crushed
4 anchovies in oil, drained
4 tbsp mayonnaise
4 scallions, thinly sliced
salt and ground black pepper
ProceduresCook the potatoes in a pan of boiling, salted water for 10 minutes or until tender.
Meanwhile, cook the pancetta in a nonstick frying pan for 3-4 minutes until crisp and golden brown; drain on paper towels.
Drain the potatoes in a colander and leave to cool a while.
Make the dressing: mash together the garlic and anchovies then mix with the mayo. Toss with the warm potatoes, scallions and crispy bacon, season with pepper and serve.
Meanwhile, cook the pancetta in a nonstick frying pan for 3-4 minutes until crisp and golden brown; drain on paper towels.
Drain the potatoes in a colander and leave to cool a while.
Make the dressing: mash together the garlic and anchovies then mix with the mayo. Toss with the warm potatoes, scallions and crispy bacon, season with pepper and serve.
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