Jersey Royal potato salad with celery, fennel and pancetta recipe

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 223 calories / serving
  • Healthy
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This deliciously fluffy Jersey Royal potato salad is loaded with crunchy celery, punchy fennel and crispy pancetta - the perfect answer to a tasty barbecue side or a light lunch!

  1. Put the potatoes in a large saucepan and cover with water. Add a generous pinch of salt and bring to the boil. Simmer for 15-18 minutes, until tender. Meanwhile, heat the oil in a frying pan over a medium heat and cook the pancetta for 2-3 minutes, until it begins to sizzle and crisp. Stir in the celery and fennel, then cook for a further 5 minutes, until softened.
  2. Remove from the heat, season with salt and freshly ground black pepper, then stir in the vinegar, maple syrup or honey and most of the dill.
  3. Drain the potatoes and halve or thickly slice, depending on their size. Toss with the fennel mixture, pile into a serving bowl and scatter over the remaining chopped dill.

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  • Ingredients

  • 750g (1 1/2lb) Jersey Royal potatoes
  • 2 tbsp olive oil
  • 1 x 110g pack Italian smoked pancetta, chopped
  • 3 celery sticks, trimmed and finely chopped
  • 1 medium fennel bulb, trimmed and finely chopped
  • 2 tbsp red wine vinegar
  • 1 tbsp maple syrup or mild honey
  • large handful fresh dill, leaves picked and finely chopped
  • Energy 945kj 223kcal 11%
  • Fat 7g 10%
  • Saturates 1g 7%
  • Sugars 6g 7%
  • Salt 0.4g 7%

of the reference intake
Carbohydrate 37.8g Protein 4.4g Fibre 6.7g


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