Potato and Kūmara Salad with Herby Lemon Mayo and Pancetta
Photography by Olivia Galletly.
Glam up your classic potato salad with a zingy herb mayo and crispy pancetta. Perfect for feeding a crowd.
Serves: 4-6
INGREDIENTS
350 grams new potatoes, halved
2 large kūmara, peeled
and cut into 3cm cubes
2 tablespoons olive oil
sea salt and ground pepper
Herby Lemon Mayo
⅔ cup good-quality egg mayonnaise
⅓ cup sour cream
¼ red onion, finely diced
¼ cup fresh chopped herbs, e.g., dill, parsley, chives
3 gherkins, finely cubed
1 teaspoon roughly chopped capers
½ teaspoon finely grated lemon zest
1 tablespoon lemon juice
To serve
80 grams sliced pancetta
Equipment: Line an oven tray with baking paper.
METHOD
Preheat the oven to 190°C fan bake.
Toss the potatoes and kūmara in olive oil and season well. Place on the oven tray and bake for 35 minutes, or until golden and cooked through. Set aside to cool.
HERBY LEMON MAYO: In a bowl, combine all ingredients.
Season with salt and pepper.
TO SERVE: Place the pancetta on a lined baking tray and grill until golden and crispy, flipping halfway through cooking.
Drain on a paper towel, then chop into bite-sized pieces. Toss the potatoes and kūmara through the mayo and half of the pancetta. Place in a serving bowl and top with remaining pancetta.
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