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Potato salad with Truffle and Artichoke Pesto.jpg

Potato salad with Truffle and Artichoke Pesto

Prep 10 minutesCooking 25 minutes4-6 people

Truffle and Artichoke Pesto brings a luxurious addition to the classic summer potato salad. Crispy bacon adds a lovely smokiness and texture.


25 minutes

30 minute or less

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Side Dish



500g small salad potatoes

3tbsp Truffle & Artichoke Pesto

2tbsp Chardonnay Vinegar

2tbsp Early Harvest Arbequina Extra Virgin Olive Oil

4-6 slices streaky bacon, depending on thickness

70g mayonnaise

70g crème fraîche

Salt and pepper, to taste

Half a small bag rocket (approx. 40g), roughly chopped

3 spring onions, outer layer removed and finely sliced

100g frozen peas, defrosted

Small bunch chives, finely chopped


  1. Add the potatoes to a large pan of cold, salted water and boil on a high heat for 15 minutes or until tender. Drain, cool a little, then cut into halves. Mix the Pesto, Vinegar and Olive Oil together then use to dress the potatoes whilst still warm.
  2. Cook the bacon in a frying pan or under a grill until crisp then drain on paper to absorb excess fat. Cut into small pieces once cooled and set aside.
  3. In a large bowl mix together the mayonnaise, crème fraîche, chopped rocket, spring onions, peas, bacon and half the chives and season generously with black pepper. Taste and add more salt if required.
  4. Fold through the potatoes, along with any dressing that has collected then place in a bowl or divide between plates, depending on usage. Garnish with remaining chives.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.

Chardonnay Vinegar

Chardonnay Vinegar

Single varietal vinegar that makes a big impact on dishes, compared to ordinary wine vinegar