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Kipfler Potato Salad
Ingredients
400g Kipfler potatoes
½ lemon, juiced
1 teaspoon Dijon mustard
salt and freshly ground pepper
4 spring onions, finely chopped
50ml olive oil
80g pancetta (if buying from a Deli, ask them to cut a one-two cm thick slice by hand), diced finely
leaves from 4 parsley sprigs, chopped roughly
Method
- Boil the potatoes in salted water until they are just soft. Drain and peel off the skin.
- In a bowl, put juice and mustard, a grinding of white pepper and salt. Whisk these together until amalgamated, then begin to slowly trickle in the oil (similar technique to making mayonnaise). You are looking for the dressing to emulsify and thicken. When finished add the spring onions.
- Dry fry the pancetta until crisp over a low heat - this takes about 10 minutes. When done, add the pancetta to the dressing.
- Thickly slice the warm potatoes and add to a serving bowl, then pour over the dressing. Toss to mix through then sprinkle over with the chopped parsley before serving.
Notes: You need to keep an eye on the level of tartness of the lemon used and make any adjustments before adding the spring onions.
It's quite a fresh style of salad and was a good partner to the Chermola crusted Chicken it was served with.
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