New potatoes are in season during the summer salad months so this is a great way of making a salad more interesting and more filling than boring leaves!
Feel free to add your own salad ingredients to it according to what you like or have in the fridge.
Prep time: <5 minutes Cooking time: 55 minutes
Ingredients: serves 2
Approx 12 new potatoes
1 red onion, cut into wedges
2 sprigs rosemary
olive oil (approx. 1.5 tbsp.)
1 pack chopped pancetta (65g)
glug of red wine vinegar or balsamic vinegar
60g pecan nuts (feel free to substitute with others in your cupboard but I think these go the best)
salad ingredients of your choice such as rocket, tomatoes, cucumber
Preheat oven to 220 degrees / 200 degrees fan/ gas mark 6.
Wash the potatoes and cut the large ones in half, the smaller ones can remain whole. Cook in a pan of boiling water for 10 minutes making sure that they don’t go too soft.
Drain the potatoes and transfer into a roasting tin. Add the onion and rosemary.
Toss the olive oil in with the potatoes ensuring they are evenly coated and season to taste.
Roast in the oven for 45 minutes, turning over half way, until crisp and golden.
About 10 minutes before the potatoes are ready, fry the pancetta on high heat (no oil needed) until crispy. Add the vinegar to the pan, reduce the heat and stir well to get all the bits up from the bottom of the pan.
Put all the salad ingredients into bowls then add the pecan nuts, potato and onion mixture and add the crispy pancetta to the top.
Use additional olive oil to dress.