This non-mayonnaise salad is served in Thyme Out, Dalkey. It is so quick and easy. If you don’t have time to make the dressing ingredients, stir crème fraiche through the warm potatoes, and garnish with a few pink peppercorns
100g smoked pancetta slices, cut into small squares
500g baby potatoes, cut in half or quarters
5 spring onions, thinly sliced
5g flat leaf parsley, leaves
Maple Syrup Dressing:
1 clove garlic, crushed
½ tsp wholegrain mustard
1 tsp maple syrup
1 tbsp white wine vinegar
4 tbsp extra virgin olive oil
Sea salt and freshly cracked black pepper
Preheat oven to 180°C.
- Whisk together the dressing ingredients until emulsified and season to taste.
- Place the pancetta on a baking sheet and bake in the oven for 10 mins until crisp. Transfer to a plate lined with kitchen paper to remove any excess oil.
- Bring a large saucepan of water to the boil and add 1 tbsp table salt. Add the potatoes and simmer for 12-15 minutes, until cooked (test one potato before draining the water from the saucepan). Drain in a colander and leave for 10 minutes, while the steam rises off the potatoes.
- While still warm, transfer the potatoes to a wide bowl and toss in the dressing. Stir in the crisp pancetta, spring onions and parsley. Season well with sea salt and pepper. Serve warm or chilled.
Cooks Note: Both Dijon and wholegrain mustards work well in dressings as they are much milder than English mustard.