The potatoes soak up the flavours of the dressing while they are hot.
500g/1lb 2oz small red potatoes
2 x 130g packs cubed pancetta or streaky baco
1 small red onion, finely sliced
2 x 20g packs fresh flatleaf parsley, finely chopped
1⁄2 quantity Red wine vinaigrette
Boil the potatoes in salted water for 15-20 minutes or until you can pierce them easily with a knife. Drain and leave to dry in the pan.
Fry the pancetta in a small frying pan until very crisp. Drain on paper towels.
Slice potatoes 1cm thick and mix gently with pancetta, onion, parsley and vinaigrette. Taste for seasoning. Garnish with a crispy bacon rasher or pancetta.
Make the salad without the onion the day before and refrigerate. Stir in onion before serving.
Give it a twist
Use chopped fresh basil, mint or chives instead of parsley. Try other dressings like Sweet & spicy vinaigrette
407 kcalories, protein 16g, carbohydrate 24g, fat 28g, saturated fat 8g, fibre 2g, added sugar 1g, salt 3.56