Potato Salad with Dill and Pickles
A tangy potato salad with chopped pickles, crispy pancetta, fresh dill and a creamy, yet bright vinaigrette sauce.
Servings: 6 servings as a side
Ingredients
For the salad:
- 1 kg jersey royal potatoes scrubbed - no need to peel
- 130 g pancetta lardons
- 2 tbsp dill finely chopped
- 4 spring onions finely chopped
- 2 tbsp full fat creme fraiche
- 2 tbsp mayonnaise
- 100 g pickles pickled cucumber, finely chopped into tiny dice
For the dressing:
- 3 tbsp olive oil
- 1/2 red onion very finely sliced
- 1 tbsp red wine vinegar
- 1 heaped teaspoon grainy French mustard
- 1 tsp honey
- Salt and pepper
Instructions
- Halve the potatoes and boil until tender, around 10-15 mins.
- While the potatoes are cooking, fry the pancetta in a little olive oil until crispy and golden.
- To make the dressing mix everything in a jam jar and give it a good shake (or whisk together in a bowl).
- Tip the drained cooked potatoes into a bowl and pour over the dressing. It’s important the potatoes are hot at this point as they will drink up the dressing and soak up all the flavour.
- Pour over the hot crispy pancetta. Add the creme fraiche and mayo and then the chopped herbs. Give it a good mix.
- Serve with the chopped pickle and spring onion scattered on the top. And enjoy! This is great warm but also very good at room temp.
- If not eating until later, pop in the fridge but take it out 30 mins before you want to eat. Nothing tastes good straight from the fridge!
Notes
Scroll up for a step by step guide on how to make this potato salad.
To store: keep in an airtight container in the fridge for 3 days.
Make ahead: I find this salad is best after it's sat for a little and cooled to room temp. If not serving in the next few hours, cool completely then cover and place in the fridge. It'll last 3 days or so. When ready to serve, remove from fridge 20 mins before so it comes to room temp.
Potatoes: You can use any baby new potato but you want ones with very thin skins otherwise, you will need to peel them. If they are young, no need to peel them; just give them a good scrub, and you’re good to go.
Dress while warm: This is key for the best potato salad. You need to pour the dressing over the potatoes whilst they are still warm. This means they soak up the dressing and the potatoes are seasoned through to the middle. After that, you add everything else.