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.
Note: + Cooling time
- 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
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.
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.
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.
Transfer potato mixture to a serving bowl. Top with the egg and pancetta. Season. Drizzle with the remaining pesto mixture and serve immediately.