Truffle and Artichoke Pesto brings a luxurious addition to the classic summer potato salad. Crispy bacon adds a lovely smokiness and texture.
500g small salad potatoes
2tbsp Chardonnay Vinegar
4-6 slices streaky bacon, depending on thickness
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
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.
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.
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.
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.