Wednesday 22 April 2015

New potato salad with soured cream, chives & pancetta

A smoky take on a summer barbecue classic
I love transforming a classic potato salad with crispy pancetta and breadcrumbs – it's very delicious when you will try this in your home then you will realiz.

Serves 4
Super easy

  • Ingredients

  • 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

These are finest on the old classic.Jersey royals are adorable if you can find them.

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.

Nutritional Information Amount per serving:

  • Calories 202 10%
  • Carbs 24.3g 9%
  • Sugar 3.9g 4%
  • Fat 8.3g 12%
  • Saturates 3.8g 19%
  • Protein 6.6g 15%

Of an adult's reference intake


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