Pea, Pancetta & Potato Salad Recipe

Pea, Pancetta & Potato Salad Recipe

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!

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 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


  1. 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.

  2. In a large skillet, cook the pancetta over medium heat until crispy. Remove from the skillet and drain on a paper towel-lined plate.

  3. In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper.

  4. In a large mixing bowl, combine the cooked potatoes, crispy pancetta, peas, and the dressing. Toss gently to coat everything evenly.

  5. Sprinkle with fresh parsley and serve chilled.


  • 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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