Potato and coppa salad

Detailed step-by-step description of how to cook the dish "Potato and coppa salad". Try it by all means

Recipe «Potato and coppa salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 500g kipfler potatoes, halved lengthways, 6 slices mild coppa or pancetta, 1 bunch asparagus, trimmed, cut into 5cm lengths, 1/4 bunch celery, baby leaves included, thinly sliced, 50g baby mizuna leaves , 4 soft-boiled eggs, quartered, 2 egg yolks, 2 tsp Dijon mustard , 4 anchovy fillets, finely chopped, 1 tbsp white wine vinegar, 3/4 cup light olive oil, 2 tbsp green peppercorns, drained coarsely chopped, 2 tbsp finely chopped tarragon.

Ingredients:

• 500g kipfler potatoes, halved lengthways 
• 6 slices mild coppa or pancetta 
• 1 bunch asparagus, trimmed, cut into 5cm lengths 
• 1/4 bunch celery, baby leaves included, thinly sliced 
• 50g baby mizuna leaves 
• 4 soft-boiled eggs, quartered 
• 2 egg yolks 
• 2 tsp Dijon mustard 
• 4 anchovy fillets, finely chopped 
• 1 tbsp white wine vinegar 
• 3/4 cup light olive oil 
• 2 tbsp green peppercorns, drained coarsely chopped 
• 2 tbsp finely chopped tarragon 

Instructions

1. Place the potatoes in a large saucepan and cover with plenty of cold water. Place over high heat and bring to the boil. Cook, covered, for 10 minutes or until just tender. Drain well and set aside.
2. Meanwhile, heat a large frying pan over high heat. Add the coppa and cook for 1-2 minutes each side or until crisp. Transfer to a plate lined with paper towel. Add the asparagus to the pan and cook, tossing, for 2-3 minutes or until bright green and just tender. Remove from heat. Roughly break up the coppa.
3. To make the green peppercorn dressing, combine the egg yolks, mustard, anchovy and vinegar in a medium bowl. Use a balloon whisk to whisk until well combined and mixture thickens slightly. Gradually add the oil in a thin, steady stream, continually whisking until well combined and oil is totally incorporated. Add the peppercorns and tarragon and stir to combine. Taste and season with salt and pepper.
4. Combine the warm potato, coppa, asparagus, celery, baby celery leaves and mizuna in a large bowl. Drizzle with half the dressing and gently toss to coat. Arrange on a serving platter and top with the egg quarters. Drizzle with remaining dressing and serve immediately.