Pea, pancetta & potato salad

Pea, pancetta & potato salad

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 5 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 6

A little pancetta goes a long way in this vibrant, summer side dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
203
protein
10g
carbs
27g
fat
7g
saturates
3g
fibre
4g
sugar
3g
salt
1.23g

Ingredients

  • 800g baby new potatoes
  • 300g frozen peas
  • 140g pancetta di cubetti
  • juice ½ lemon
  • handful each basil and mint, chopped

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.
  2. Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.

Recipe from Good Food magazine, September 2011

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
jessgreen82's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this salad for our contribution to a BBQ, it went down a storm, .I added a small amount of olive oil just to give it a bit of gloss as we served it cold but other than than I followed the recipe exactly. Nice to have a potato salad that isn't clogged up with mayonnaise.

Questions

Tips