Cripsy Potato Salad
This crispy potato salad takes your usual recipe to the next level, with golden roasted potatoes, sweet red onions, and crispy pancetta, all brought together by a creamy basil and aioli dressing. A perfect blend of crunch, richness, and fresh flavours to elevate your next gathering or meal.
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Crispy Potato Salad
Servings: 4 Servings
A vibrant and elevated take on the classic potato salad, featuring golden roasted spud lite potatoes, sweet red onions, and crisp pancetta, brought together with a fresh basil and aioli dressing.
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Ingredients
- 500 g potatoes
- 1/3 cup extra virgin olive oil
- 2 medium red onions each cut into 8 wedges
- 100 g thinly sliced pancetta slices torn in half or streaky bacon
- ½ cup store-bought aioli or mayo
- 1 teaspoon red wine vinegar
- 20 small basil leaves
- Line a large oven tray with baking paper.
Instructions
- Cook the potatoes in a medium saucepan of salted water until they are soft. Drain well and allow to cool slightly to avoid burning your fingers. Cut them into pieces and then transfer to the prepared tray, placing them skin-side up.
- Using the bottom of a bowl, ramekin or the palm of your hand, gently squash each potato to break the skin and flatten slightly. The more surface area exposed, the crispier the result will be. Drizzle generously with extra virgin olive oil and season with sea salt and freshly ground black pepper.
- Preheat the oven to 220°C (200°C fan-forced). Roast the potatoes for 20 minutes or until they begin to turn golden and crisp around the edges.
- Place the red onion wedges into a bowl and drizzle with olive oil and a sprinkle of salt, then toss gently to coat. Take the potatoes out of the oven, cover them with the onion and return the tray to the oven for a further 20 minutes or until the onions are soft and lightly caramelised, maintaining a touch of crunch for texture.
- Remove the tray and scatter the pancetta or streaky bacon pieces evenly over the potatoes and onions. Roast for an additional 10 minutes or until the pancetta is golden and crisp.
- While the salad is cooking, prepare the dressing. In a large mixing bowl, combine the basil leaves, aioli, and red wine vinegar. Whisk until smooth and slightly loosened. Add a crack of black Pepper and salt and mix to combine.
- Once roasted, transfer the potatoes, onions, and pancetta into the bowl with the dressing and mix well, coating the potato, onion and pancetta with the dressing.
- Serve with some more basil leaves sprinkled on top.
