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Potato and pea salad with crispy pancetta

Name: Potato and pea salad with crispy pancetta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1.5kg waxy potatoes (such as kipfler); 6 rashers fat pancetta or streaky bacon; 3 cups (360g) frozen peas; 1/2 cup (120g) sour cream; 1/2 cup (150g) mayonnaise; 1 cup mint leaves, plus extra leaves to serve; 1/4 cup finely chopped chives; Snow pea tendrils (optional), to serve

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Potato and pea salad with crispy pancetta

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Make over traditional potato salad with the addition of peas and crunchy pancetta.

1.5kg waxy potatoes (such as kipfler)
6 rashers fat pancetta or streaky bacon
3 cups (360g) frozen peas
1/2 cup (120g) sour cream
1/2 cup (150g) mayonnaise
1 cup mint leaves, plus extra leaves to serve
1/4 cup finely chopped chives
Snow pea tendrils (optional), to serve

Method

1.

Preheat the oven to 180°C. Place potatoes in a pan of cold salted water and bring to the boil over medium-high heat. Cook for 12-15 minutes until just tender. Drain and set aside.
2.

Meanwhile, place the pancetta on a baking paper-lined baking tray. Bake for 8-10 minutes until crisp. Drain on paper towel and cool. Break into shards.
3.

Place the peas in a pan of boiling salted water. Cook for 3 minutes or until tender. Drain and refresh. Set aside 1 cup (120g) and place remaining 2 cups (240g) peas in a food processor with sour cream, mayonnaise, mint and chives. Season, then whiz to a smooth puree.
4.

Cut potatoes into bite-sized pieces, then transfer to a bowl and toss with the pea puree. Serve topped with pancetta, remaining cooked peas, extra mint and pea tendrils, if using.