New potato salad with pancetta, beans and mint

Cooking

Step 1

Wash the potatoes well, boil in their skins in boiling salted water for 10-12 minutes. Drain water and let cool. Place the beans in a large pot of boiling salted water. Cook for 3-4 minutes, then add the peas. Cook for another 2-3 minutes until the beans and peas are soft but not out of shape. Drain and rinse with cold water. If you have time, you can remove the top skin from the beans. Cut pancetta into slices. In a heavy bottomed pan, heat 1 tbsp. l. olive oil and fry the ham in it until crispy. Transfer with oil to a salad bowl. Cut the cooled potatoes in half lengthwise and add to the ham. Mix well so that the potatoes are soaked in the fragrant fat of the pancetta. Mint with 2 tbsp. l. puree olive oil in a blender. Pour in the lemon juice and remaining oil to make an emulsion. Season with salt and black pepper. Transfer the beans and peas to a salad bowl with potatoes, pour in the dressing and stir gently. Season if necessary. Serve on the table.