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

Ingredients

500g small salad potatoes

3 tbsp Truffle & Artichoke Pesto

2 tbsp Chardonnay Vinegar

2 tbsp Early Harvest Extra Virgin Olive Oil

4 – 6 slices streaky bacon, depending on thickness

70g mayonnaise

70g crème fraiche

Salt and pepper

40g / half a small bag rocket, roughly chopped

3 spring onions, outer layer removed and finely sliced

100g frozen peas, defrosted

Small bunch chives, finely chopped

Ingredients

500g small salad potatoes

3 tbsp Truffle & Artichoke Pesto

2 tbsp Chardonnay Vinegar

2 tbsp Early Harvest Extra Virgin Olive Oil

4 – 6 slices streaky bacon, depending on thickness

70g mayonnaise

70g crème fraiche

Salt and pepper

40g / half a small bag rocket, 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 fraiche, chopped rocket, spring onions, peas, bacon and half the chives and 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.

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