New potato salad with soured cream, chives and pancetta

Name: New potato salad with soured cream, chives and pancetta
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1kg new potatoes, scrubbed; 100g higher welfare smoked pancetta or bacon; a handful of stale breadcrumbs; 125ml soured cream; 125ml fat-free natural yoghurt; a bunch of fresh chives, snipped

A smoky take on a summer barbecue classic

35 mins

Super easy

serves 4

About the recipe

I love transforming a classic potato salad with crispy pancetta and breadcrumbs – it's delicious!

nutrition per serving

361.6

Calories

18%

15.8g

Fat

23%

7.5g

Saturates

38%

6.7g

Sugars

1.2g

Salt

20%

11.5g

Protein

23%

46g

Carbs

18%

2.7g

Fibre

of an adult’s reference intake

Ingredients

1kg new potatoes, scrubbed

100g higher welfare smoked pancetta or bacon

a handful of stale breadcrumbs

125ml soured cream

125ml fat-free natural yoghurt

a bunch of fresh chives, snipped

Method

Boil the potatoes gently in salted water until tender, then drain well. Leave them to cool slightly.
Fry the pancetta or bacon until crisp, break up, then set aside. Fry the breadcrumbs in the pancetta or bacon fat until crisp.
Slice the potatoes in half and dress with the soured cream, yoghurt, sea salt and freshly ground black pepper. Fold in the pancetta and most of the breadcrumbs and scatter the top with the chives and remaining breadcrumbs before serving.