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!
- 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.
- 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.
- 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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