Ali Irvine

Serving size: Serves 8
Cooking time: More than 2 hours

Potato salad with pancetta crumb

INGREDIENTS

2.5kg chat or new potatoes, halved
4 egg yolks
1 small garlic clove, minced
1 tbsp Dijon mustard
2 tsp white wine vinegar
2⁄3 cup vegetable oil
3 tbsp horseradish (or to taste)
1 cup (250g) mascarpone
Salt & pepper
2 tbsp olive oil
200g (10 to 12) thick slices pancetta
2 bunches chives, chopped
160g baby rocket leaves

Equipment: Sharp knife; large saucepan; colander; electric mixer with whisk attachment; large frying pan; tongs; paper towel; mortar & pestle; large mixing bowl

METHOD

Bring saucepan of salted water to a simmer. Cook potatoes for around 12 mins until just tender. Drain well and set aside to cool.

Make mayonnaise Place egg yolks, garlic, mustard and vinegar in bowl of an electric mixer and whisk to combine. With motor running, drizzle vegetable oil in a slow and steady stream until emulsified and mayonnaise is pale in colour (this will take about 10 mins). Add horseradish and mascarpone, whisk to combine, then season with salt and pepper to taste.

Heat olive oil in large frying pan over medium high heat. Cook pancetta for around 8 mins until dark golden, but not burnt, turning once or twice to cook evenly. Drain well on paper towel – it will crisp up as it cools and drains. Crush into coarse crumb using mortar and pestle.

Assemble salad Place cooled potatoes in large bowl with mayonnaise dressing and 3/4 of chives and pancetta crumb; stir well to coat. Scatter rocket leaves over base of serving platter and top with potatoes. Place potatoes on top of salad, sprinkle with remaining pancetta crumb and chives, and serve.