Pea, pancetta & potato salad

Pea, pancetta & potato salad

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(2 ratings)

Prep: 5 mins Cook: 10 mins

Easy

Serves 6
A little pancetta goes a long way in this vibrant, summer side dish

Nutrition and extra info

Nutrition: per serving

  • kcal203
  • fat7g
  • saturates3g
  • carbs27g
  • sugars3g
  • fibre4g
  • protein10g
  • salt1.23g
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Ingredients

  • 800g baby new potato
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 300g frozen peas
  • 140g pancetta di cubetti
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • handful each basil and mint, chopped
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

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.

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Comments, questions and tips

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vonfitz
24th Jul, 2016
5.05
This dish went down a storm delicious! Will definitely be making this again!
jessgreen82
26th Aug, 2013
4.05
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.
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