Dean's pancetta and blue cheese potato salad
"...a quick and easy twist on the traditional potato"
(serves 4)
1kg new potatoes, scrubbed100g smoked pancetta lardons80g blue cheese crumbled4-5 tbsp mayonnaise80ml sour cream1 tsp whole-grain mustardSqueeze lemon juiceBunch chives finely chopped
Method
Boil the new potatoes in their skins until cooked through then drain, leave to cool.
Cut the potatoes into bite sized pieces, meanwhile, fry the pancetta lardons until golden and crispy.
Place the mayo, sour cream, mustard and lemon juice into a bowl then gently fold through the cheese, pancetta and chives, reserving some of each for garnish.
Check the seasoning, adding salt and pepper if required.
Place the salad into serving bowls then top with the remaining blue cheese, chives and pancetta.
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