Kipfler Potato, Celery & Pancetta Salad
TOTAL TIME: 35 MINUTES + COOLING TIME
1 kg Kipfler potatoes
100 g thinly sliced pancetta
1 tbs olive oil
2 tbs capers, drained
3 green onions (shallots), finely chopped
2 stems celery (reserve leaves), finely chopped
¼ cup dill leaves, finely chopped
¼ cup flat-leaf parsley leaves, finely chopped
Dijon vinaigrette dressing:
¼ cup extra virgin olive oil
2 tbs red wine vinegar
2 tsp Dijon mustard
Place potatoes into a large saucepan and cover with cold salted water. Cover and bring to the boil over medium-high heat. Reduce heat and gently boil, uncovered, for 12-15 minutes until just tender. Drain, refresh in cold water and set aside to dry and cool.
Meanwhile, heat a large frying pan over medium-high heat. Cook pancetta in batches until golden and crisp. Drain on paper towel. Set aside. Add oil to pan and heat until hot. Add capers and cook for 1 minute until crisp. Drain on paper towel.
To make Dijon vinaigrette dressing, combine all ingredients in a screw-top jar. Season with salt and pepper. Shake until well combined.
Roughly chop potatoes and place into a large bowl. Add pancetta, capers, green onions, celery leaves, dill and parsley. Drizzle with the dressing and toss to combine. Spoon into a serving dish and serve.