The Potato Salad Perfect For Picnics
“I love simple cooking with big flavours,” says Katy Holder, author of Good Food Outdoors. “I’m also a big fan of hearty salads that can be eaten as meals in themselves, or used to accompany meats, or taken on a picnic.” This potato salad ticks all those boxes. It’s also easy to prepare and highly transportable, making it perfect for picnics. “I recommend taking the rocket and feta separately, but you can put the dressing on it – the more time the potatoes have to soak up the dressing, the better it tastes.” To make it vegetarian simply omit the pancetta.
Crushed Potatoes With Pancetta, Olives, Rocket & Feta
This salad can be enjoyed as a meal on its own, or served as part of a selection of dishes.
Serves 4
800g (1lb 12oz) small salad (new) potatoes, larger ones cut in half
2½ tbsp olive oil
100g (3½oz) pancetta or prosciutto
2½ tbsp lemon juice
Handful flat-leaf (Italian) parsley, roughly chopped
Small handful mint, roughly torn
20 pitted kalamata olives, cut in half
100g (3½oz) rocket (arugula)
180g (6 ½oz) Persian feta or other soft feta cheese, drained if in oil, and broken into small pieces
Put the potatoes in a large saucepan of salted water. Bring to the boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with the tip of a sharp knife. Be careful not to overcook them.
Meanwhile, heat 1 teaspoon of the oil in a frying pan over medium heat. Add the pancetta and fry for 3 to 4 minutes, or until crisp. Remove from the pan and set aside.
Drain the potatoes well and leave to cool for 5 to 10 minutes. Transfer the potatoes to a clean tea towel (dish towel) and wrap them up. Using your palms, gently squash the potatoes so they crack open a little, then tip into a large bowl.
While the potatoes are still warm, combine the lemon juice and remaining olive oil and season well with sea salt and freshly ground black pepper. Pour the mixture over the potatoes and toss gently to combine. Set aside to cool a bit more.
Roughly chop the fried pancetta, then add it to the cooled potatoes along with the parsley, mint, olives and rocket, tossing gently to combine. Scatter with the feta and serve. If transporting the potato salad, take the rocket and feta separately and toss through just before serving.
This is an edited extract from Good Food Outdoors by Katy Holder, published by Hardie Grant Travel.