Filling and Refreshing BLT Potato Salad Recipe
Prep Time:
10 minutes
Cook Time:
21 minutes
Servings:
4 Portions
Ingredients
  • 1 pound Yukon gold potatoes, chopped into evenly-sized chunks
  • 6 ounces diced pancetta
  • 2 tablespoons olive oil
  • 2 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • ½ teaspoon Dijon mustard
  • ⅓ teaspoon salt
  • ¼ teaspoon pepper
  • 1 head little gem lettuce
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons chopped fresh chives
Directions
  1. Bring a large saucepan of salted water to a boil.
  2. Add the potatoes and boil for 15 minutes until soft.
  3. Drain the potatoes and set aside.
  4. Heat a large frying pan over medium-high heat.
  5. Add the diced pancetta and fry for 6 to 8 minutes until golden.
  6. Remove from the pan and set aside.
  7. Add the olive oil, mayonnaise, lemon juice, mustard, salt, pepper, and 1 tablespoon of cold water to a jar with a lid.
  8. Seal the lid on the jar and shake to combine the dressing ingredients until creamy and emulsified.
  9. Chop the lettuce into chunks.
  10. To assemble the salad, add the lettuce and tomatoes to a bowl, followed by the cooled potatoes and pancetta.
  11. Drizzle the dressing over the salad and toss to combine.
  12. Garnish the salad with fresh chives and serve.