Make over traditional potato salad with the addition of peas and crunchy pancetta.
- Preheat the oven to 180°C. Place potatoes in a pan of cold salted water and bring to the boil over medium-high heat. Cook for 12-15 minutes until just tender. Drain and set aside.
- Meanwhile, place the pancetta on a baking paper-lined baking tray. Bake for 8-10 minutes until crisp. Drain on paper towel and cool. Break into shards.
- Place the peas in a pan of boiling salted water. Cook for 3 minutes or until tender. Drain and refresh. Set aside 1 cup (120g) and place remaining 2 cups (240g) peas in a food processor with sour cream, mayonnaise, mint and chives. Season, then whiz to a smooth puree.
- Cut potatoes into bite-sized pieces, then transfer to a bowl and toss with the pea puree. Serve topped with pancetta, remaining cooked peas, extra mint and pea tendrils, if using.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set