Potato Salad
Directions
- 1Peel and chop potatoes into 1.5x1.5cm squares.
- 2Rinse and dry potatoes. Toss with olive oil, salt, and pepper.
- 3Roast potatoes at 200°C until golden brown (around 25-30 min). Add rosemary to the baking tray while roasting.
- 4Chop pancetta into small pieces.
- 5Cook pancetta in a cold pan until fat renders out. Drain fat and toss with panko bread crumbs to toast golden brown.
- 6Hard boil 6 eggs for 10 minutes, then mash coarsely.
- 7Chop fresh chives.
- 8In a bowl, mix mayonnaise, sour cream, red wine vinegar, Dijon mustard, parmesan cheese, garlic powder, salt and pepper.
- 9Once potatoes are cool, add them to the bowl with the sauce, mix together, then add the eggs, pancetta, and chives. Mix and enjoy!
Ingredients
- 1.5 kg Potato
- 200 g Pancetta
- 1.5 cup Sour cream
- 0.5 cup Mayonnaise
- 2 tbsp Red wine vinegar
- 1 tsp Dijon mustard
- 1 cup Parmesan
- 1 tsp Garlic powder
- 0.5 cup Panko breadcrumbs
- 6 Eggs
- 0.25 cup Fresh chives
- 0 Salt
- 0 Pepper
- 0 Rosemary
- 0 Olive oil
- 0 Lemon juice
Equipment
knifepeelerbowlsbaking trayspanwhiskgraterpotato masher