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Kipfler Potato, Celery & Pancetta Salad

SERVES: 6 • TOTAL TIME: 35 MINUTES + COOLING TIME

Ingredients:

  • 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

Directions:

  1. 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.

  2. 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.

  3. To make Dijon vinaigrette dressing, combine all ingredients in a screw-top jar. Season with salt and pepper. Shake until well combined.

  4. 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.

This recipe is courtesy of Sydney Markets.

Download Recipe Here:

Kipfler Potato, Celery & Pancetta Salad
.pdf
Download PDF • 3.64MB

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