A lovely fresh, light potato salad, with smoky pancetta, roasted red peppers and a zingy lime dressing, perfect summer food….
Everyone loves a potato salad, don’t they?? Being an Irishman, its one of my hubby’s favourite things. Not just in salad form, potato of any kind really! This is a healthier recipe than the usual calorie laden, mayonnaise loaded versions. As delicious as those are, its nice to have a lighter option to go to when you need it.
I think the humble potato has a bit of a bad rep when it comes to those opting for a healthier lifestyle. But, I honestly think you should have everything in moderation. I find new potatoes, as I’ve used here, much lighter on my tummy than the regular kind. I also think that they stay firmer once cooked, which is perfect for a recipe like this where you are combining with other ingredients.
The lovely light dressing for this potato salad, uses lime juice and zest to give a fabulous fresh zing. In the ingredients list I have suggested using ½ to 1 whole lime, in order to leave you to decide how much of a zing you want to your dressing. My kids are not so keen on too much lime, so if I were making for them I would stick to using just ½ a lime. However, I love that zingy flavour so am happy to use a whole lime if making for myself. It really is down to personal preference, so adjust according to your taste.
Potato salad is a must for my family in the summer months, and this is a real cracker of a recipe! As well as the obvious barbecue side, I like to serve this with a roast chicken or simple grilled fish or meats.
Potato Salad with Pancetta & Roasted Peppers
- 500g Baby New Potatoes
- 70g Cubed Pancetta
- 1 Small Red Onion
- 100g Roasted Red Peppers
- ½ – 1 Lime
- 2 Tbsp. Olive Oil
- Salt & Freshly Ground Black Pepper
- Small handful Fresh Flat Leaf Parsley
Firstly, boil or steam the new potatoes, making sure to halve any larger potatoes to ensure even cooking. Once cooked through, but still firm and not falling apart, drain and leave to one side to cool slightly.
Next, heat a sauté pan over a medium/high heat and add the pancetta cubes. You won’t need to add any oil here, as the pancetta will release plenty of fat as it starts to cook. Continue to cook until nice and crispy, and then transfer to a piece of kitchen towel. This will soak up any extra fat, and prevent the salad becoming greasy.
Finely chop the onion and roasted peppers, and then add the onion to the sauté pan. Again, you will not need to add any oil, as the fat from the pancetta will be enough to cook the onion in and will also add a fabulous flavour. Cook over a medium heat until the onion is soft and has turned opaque.
To a bowl, add the cooled potatoes, pancetta, onion and roasted peppers.
In a separate small bowl, we next make the lime dressing. Add the olive oil, lime juice and zest and salt and pepper, and then whisk until combined.
Pour the dressing over the warm potato mix, and then add the chopped flat leaf parsley. Season, with more salt and pepper, and then stir carefully, coating all ingredients in the lovely lime dressing.
You can eat straight away, but I prefer to cover and leave for a while to let the potato soak up the lovely mix of flavours.