Kipfler potato and avocado salad

Jazz up potato salad with avocado and pancetta.

Place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 5 minutes or until just tender. Drain well.
Preheat a barbecue or chargrill pan on high. Brush potato slices with oil and season with salt and pepper. Cook on barbecue for 1-2 minutes each side or until lightly charred. Add the asparagus and pancetta to the grill and cook for 1-2 minutes or until asparagus is tender and pancetta is crisp. Remove from heat and set aside to cool. Break pancetta into large pieces.
Arrange the lettuce, avocado, potato, asparagus and pancetta on serving plates. Drizzle with Paul Newman's Own Ranch Dressing and serve immediately.

Source

12 small kipfler potatoes, washed, thickly sliced diagonally

1 tbsp olive oil

2 bunches asparagus, woody ends trimmed, diagonally cut in half

8 slices Primo Gourmet Selection Pancetta

2 baby cos lettuce, leaves separated, coarsely torn

1 just-ripe avocado, halved, stone removed, peeled, thinly sliced

1/2 cup Paul Newman's Own Ranch Dressing

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