How To Make Pea, Pancetta & Potato Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 lb (450g) baby potatoes, halved
- 4 oz (113g) pancetta, diced
- 1 cup (150g) frozen peas, thawed
- 1/4 cup (60ml) olive oil
- 2 tbsp (30ml) white wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- 2 tbsp (10g) fresh parsley, chopped
Instructions
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Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 10-12 minutes. Drain and set aside.
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In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and drain on a paper towel-lined plate.
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In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper.
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In a large mixing bowl, combine the cooked potatoes, crispy pancetta, peas, and the dressing. Toss gently to coat everything evenly.
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Sprinkle with fresh parsley and serve chilled.
Nutrition
- Calories : 260kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 15mg
- Sodium : 320mg
- Total Carbohydrates : 25g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 5g
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