Ultimate potato salad
Prep
10m
Cook
30m
serves
8
This is anything but your ordinary potato salad.
This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.
Ingredients (13)
- 1kg kipfler potatoes, scrubbed
- 1/3 cup (80ml) Woolworths Extra Virgin Olive Oil
- 1 cup (70g) sourdough breadcrumbs
- Finely grated zest of 1 lemon
- 6 slices round pancetta
- 2 cups watercress, leaves picked
Macadamia and dill pesto
- ½ cup (75g) toasted macadamias
- 1 bunch dill, fronds picked
- 1 bunch flat-leaf parsley, leaves picked
- 1/3 cup (25g) finely grated parmesan
- Finely grated zest and juice of 1 lemon
- ½ cup (125ml) extra virgin olive oil
- 1 garlic clove, crushed
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the macadamia and dill pesto, whiz all ingredients in a food processor. Season and chill.
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2.Place potatoes in a saucepan and cover with cold water. Bring to the boil. Reduce heat to medium-low and cook for 15 minutes or until tender. Drain and refresh. Cut into large pieces and place in a bowl.
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3.Heat oil in a frypan over medium heat. Add breadcrumbs and cook, stirring, for 8 minutes or until crisp. Remove from heat. Add lemon zest and freshly ground black pepper. Place pancetta in a non-stick frypan over medium heat and cook, turning once, for 6-7 minutes or until crisp. Cool, then roughly crumble.
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4.Add pesto to potato and toss to coat. Transfer to a serving bowl and scatter with breadcrumbs, pancetta and watercress.
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