Potato salad with pesto and crispy pancetta

Add instant flavour to your meal with Leggo's basil pesto. It's perfect in this classic salad.

8

15m

Note: + Cooling time

15m

Ingredients

  • 1kg baby white potatoes
  • 200g green beans, trimmed, halved lengthways
  • 2 tsp olive oil
  • 50g sliced pancetta
  • 190g jar Leggo’s Basil Pesto
  • 1 1/2 tbs lemon juice
  • 1/4 cup (40g) pitted kalamata olives
  • 4 soft-boiled eggs, peeled, halved

Method

STEP 1

Cook the potatoes in a large saucepan of boiling water for 10 mins or until tender. Use a slotted spoon to transfer the potatoes to a large heatproof bowl. Set aside to cool. Add the beans to the pan and cook for 3 mins or until just tender. Refresh under cold water. Drain well.

STEP 2

Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate lined with paper towel. Set aside to cool. Tear into pieces.

STEP 3

Use a sharp knife to halve or quarter the potatoes. Combine the pesto and lemon juice in a small bowl. Add the beans, olives and half the pesto mixture to the potato in the bowl and toss to combine. Season.

STEP 4

Transfer potato mixture to a serving bowl. Top with the egg and pancetta. Season. Drizzle with the remaining pesto mixture and serve immediately.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.