ottolenghi’s potato salad

Lunch

Ottolenghi’s potato salad

Try a German potato salad with pancetta, paprika and chives from the Ottolenghi Test Kitchen.

500g pink fir or charlotte (or other waxy) potatoes

5 tbsp olive oil

1 small onion, finely chopped

1 garlic clove, crushed

175ml chicken stock

2 tsp dijon mustard

2 tbsp cider vinegar

1¼ tsp salt

½ tsp black peppercorns, roughly crushed

15g chives: 10g finely chopped and 5g cut into 1.5cm lengths

75g diced smoked pancetta

1 tsp paprika

¼ cucumber, halved lengthways, deseeded and cut into 0.5cm cubes

Ingredients

Meals & Dishes