Need we say more? This is not just a potato side salad. This is the MAIN event.
Gloriously salty, crispy and herby. Made and shared with the wonderful Lulu Durham in the All Dressed Up kitchen. It’s safe to say the team haven’t stopped talking about this one since.
Oh, and it only took us 30 minutes.
INGREDIENTS
Serves 2:
Half a bag of potatoes (we like Maris Piper)
130g of diced pancetta
A big handful of dill
A big handful of parsley
Spring onions
1/2 a block of feta, crumbled
All Dressed Up Jalapeno Green Goddess dressing
INSTRUCTIONS
Step 1: Quarter your potatoes and boil them until soft enough to pierce with a sharp knife. Drain and pop on a baking tray, coating with oil, salt and pepper. Roast for 30 minutes or until golden around the edges.
Step 2: Meanwhile, fry your pancetta in a hot pan until crispy.
Step 3: Chop your dill, parsley and spring onions.
Step 4: Once your potatoes are cooked, pop them into a big bowl with your herbs, spring onions and Jalapeno Green Goddess dressing. Toss to combine. Throw in half of your pancetta, toss again.
Step 5: Plate up on a large serving platter and top with feta, the rest of your pancetta and a final drizzle of dressing.
