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Potato Salad with Dill and Pickles

potato salad with dill pickles on a white plate with a spoon
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A tangy potato salad with chopped pickles, crispy pancetta, fresh dill and a creamy, yet bright vinaigrette sauce.

Ingredients

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For the salad:

  • 1 kg jersey royal potatoes, scrubbed - no need to peel. (You can use any baby new potato but you want ones with very thin skins otherwise you will need to peel. If they are young - no need to peel them, just give them a good scrub and you’re good to go.
  • 130g pancetta lardons
  • 2 tbsp dill, finely chopped
  • 4 spring onions, finely chopped
  • 2tbsp full fat creme fraiche
  • 2 tbsp mayo (I love Hellmann's)
  • 100g pickles (pickled cucumber), finely chopped into tiny dice
  • 1/2 red onion, very finely sliced

For the dressing:

  • 3tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 heaped teaspoon grainy French mustard (I like Maille or Grey Poupon)
  • 1 tsp honey
  • Salt and pepper

Instructions

  1. Half the potatoes and boil until tender, around 10-15 mins.
  2. While at the potatoes are cooking, fry the pancetta in a little olive oil until crispy and golden.
  3. To make the dressing mix everything in a jam jar and give it a good shake (or whisk together in a bowl).
  4. Tip the drained cooked potatoes into a bowl and pour over the dressing. It’s important the potatoes are hot at this point as they will drink up the dressing and soak up all the flavour.
  5. Pour over the hot crispy pancetta. Add the creme fraiche and mayo and then the chopped herbs. Give it a good mix.
  6. Serve with the chopped pickle and red onion scattered on the top. And enjoy! This is great warm but also very good at room temp.
  7. If not eating until later, pop in the fridge but take it out 30 mins before you want to eat. Nothing tastes good straight from the fridge

Equipment

Find it online: https://desertislanddishes.co/potato-salad-dill-pickles/