Spring New Potato Salad
This is a perfect warm salad which goes well with Lamb, pork or even chicken as it is a perfect accompaniment to the meat or even just by itself.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
- 500 g New Potatoes
- 2 Shallots
- Handful of flat-leaf parsley
- 100 g Frozen peas
- 100 g Pancetta
- 20 g Fresh baby spinach
- 100 g Feta cheese
Mustard Vinaigrette
- ½ tbsp Dijon mustard
- ¾ tbsp Red wine vinegar
- ½ tbsp Lemon juice
- 35 g Olive oil
- 1 Small garlic clove
Clean the potatoes, and cut in half if necessary then boil them in salted water. Add in the peas for the last three minutes. It all depends on the size you cut the potatoes, but mine took 15 minutes until they were cooked.
In a pan, fry the pancetta until crispy.
To make the mustard vinaigrette, crush the garlic and add to a jar with the remaining ingredients. Shake the jar well to emulsify the mixture.
Once the potatoes & peas are cooked, drain and place in a bowl with the crispy pancetta, diced shallots, spinach and finely sliced parsley. Pour over the dressing and give a good mix. Crumble over the feta cheese before serving.