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Potato Salad with Peas and Pancetta

Featured in our 2018 Easter Guide
Scott Phillips

Servings: 8 as a side dish.


For the dressing

  • 1/3 cup buttermilk
  • 1/3 cup mayonnaise
  • 1/4 cup extra-virgin olive oil
  • 3 Tbs. fresh lemon juice
  • 1 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper

For the salad

  • ¼ cup plain rice vinegar
  • Kosher salt
  • 3-1/2 lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  • 1/2 lb. pancetta, cooked and crumbled
  • 1 cup fresh peas, blanched (or substitute thawed frozen peas)
  • 1 cup sugar snap peas, cut into 1/2-inch pieces and blanched
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh mint


Make the dressing

  • Whisk all the dressing ingredients together in a small bowl

Make the salad

  • Combine the vinegar and 2 tsp. salt in a large bowl. Let sit to dissolve the salt. Put the potatoes and 2 Tbs. salt in a 6-quart pot and add enough cold water to cover by 1 inch. Bring to a boil over high heat and reduce the heat to maintain a simmer. Cook the potatoes until barely tender when poked with a fork or skewer, 20 to 25 minutes. If the potatoes aren’t all the same size, remove them as they are cooked.

    Gently drain the potatoes in a colander and set aside until just cool enough to handle. Using a paring knife, peel the potatoes by scraping off the skin. Cut the potatoes into 3/4-inch chunks. Add the potatoes to the bowl with the vinegar and gently stir with a spatula to coat. With your fingers, pull apart any pieces that are stuck together.

    When the potatoes have completely cooled, gently fold the pancetta, peas, sugar snaps, basil, chives, and mint into the potatoes. Fold in enough dressing to generously coat the potatoes (you may not need all of the dressing). Season to taste with salt and pepper. Serve at room temperature or refrigerate until cool.


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