Kipfler potato, celery & pancetta salad
Prep 15 mins + cooling time | Cook 20 mins | Serves 6
1kg Kipfler potatoes
100g thinly sliced pancetta
1 tbs olive oil
2 tbs capers, drained
3 green onions (shallots), finely chopped
2 stems celery (reserve leaves), finely chopped
¼ cup dill leaves, finely chopped
¼ cup flat-leaf parsley leaves, finely chopped
Dijon vinaigrette dressing:
¼ cup extra virgin olive oil
2 tbs red wine vinegar
2 tsp Dijon mustard
Step 1 Place potatoes into a large saucepan and cover with cold salted water. Cover and bring to the boil over medium-high heat. Reduce heat and gently boil, uncovered, for 12-15 minutes until just tender. Drain, refresh in cold water and set aside to dry and cool.
Step 2 Meanwhile, heat a large frying pan over medium-high heat. Cook pancetta in batches until golden and crisp. Drain on paper towel. Set aside. Add oil to pan and heat until hot. Add capers and cook for 1 minute until crisp. Drain on paper towel.
Step 3 To make Dijon vinaigrette dressing, combine all ingredients in a screw-top jar. Season with salt and pepper. Shake until well combined.
Step 4 Roughly chop potatoes and place into a large bowl. Add pancetta, capers, green onions, celery leaves, dill and parsley. Drizzle with the dressing and toss to combine. Spoon into a serving dish and serve
Good for you ... Kipfler Potatoes
A source of vitamin C, a vitamin that contributes to the normal structure and function of blood vessels throughout the body.
A source of dietary fibre, especially if the skin is left on. Dietary fibre contributes to normal laxation. The skin of potatoes also helps retain vitamins during cooking.
Provides potassium which may help balance sodium from salty foods.