Potato Salad with Buttermilk Vinaigrette
Potatoes boiled in stock, pancetta and capers fried crisp together, and a buttermilk vinaigrette shaken in a jar. The salad will soak up all of the delicious dressing, no need to mix it through.
Serves: 4
Prep time: 20 minutes
Cook time: 15 minutes
INGREDIENTS
2kg potatoes, peeled and cut into 2cm chunks, or slices if using Kipflers
1 tablespoon chicken stock powder
500g pancetta, finely sliced
1/2 cup capers in brine, drained
1/2 cup chives, chopped
extra virgin olive oil, for tossing
green leaves, to serve
For the buttermilk vinaigrette
1/4 cup lemon juice
1 garlic clove, peeled and smashed
2 tablespoons seeded mustard
2 teaspoons sugar
2 teaspoons salt
1/2 cup buttermilk
1/2 cup extra virgin olive oil
350g jar cornichons, roughly chopped
4 eschalots, finely sliced
METHOD
Place the potatoes in a saucepan with enough cold water to cover them and season the water with the chicken stock powder. Bring to the boil and cook for 10 minutes, until tender.
Place the pancetta in a separate cold frypan and fry over medium heat for about 5 minutes, until crispy. Add the capers and fry for a further 5 minutes.
Place all the buttermilk vinaigrette ingredients in a jar and shake vigorously.
Drain the potatoes and place them back in the hot saucepan to dry and cool.
In a large bowl, toss the potatoes, pancetta, capers, eschalots and cornichons with olive oil. Season with salt and pepper.
Place on a platter with green leaves. Top with fresh chives and dress just before serving.
HINTS
Best eaten at room temperature. Fridge cold potato salad tastes of nothing.
The salad will soak up all of the delicious dressing, no need to mix it through.
Start the pancetta in a cold pan. It renders slowly and goes properly crisp instead of curling and burning.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 19700kJ (4700 calories)
Protein: 160g
Fat: 290g
Saturated fat: 85g
Carbohydrates: 350g
Sugars: 30g
Fibre: 35g
Sodium: 11000mg
Note: much of the sodium sits in the brine of the capers and cornichons and in the potato cooking water, so actual sodium per serve is lower.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.