Tuesday, August 18, 2015

Honey, mustard potatoes with crispy pancetta

There's nothing better than a warm potato salad, and this one ticks all the boxes for me. The addition of crispy bacon elevates it to something else. Serve with BBQ grilled meats and a crisp green salad. 

Serves 4

500g New Potatoes
3 Sprigs of Mint
250g Streaky Smoked Bacon
1 Tbsp Salted Butter
2 Tbsp Cloudy Honey
1 Tbsp of Wholegrain Mustard
1 tsp English Mustard
4 Tbsp Chopped Chives

  1. Over a medium flame, place a pan of salted water and bring to the boil.

  2. Add the New Potatoes and Mint and gently boil until tender and cooked.
  3. Slice the Bacon into lardons and fry until crisp or use pancetta cubes.
  4. Assemble the dressing; Mix the Honey, Mustards, Butter and Salt and Pepper in a bowl till combined.
  5. Remove the Potatoes from the heat and drain the water, discard the Mint and place them in a serving bowl.
  6. Stir through the dressing until coated and glossy and finish with the Crispy Bacon and Chives.

Photo: Peony Lim

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