Potato salad with pesto and crispy pancetta recipe

Step 1

Cook potatoes in a large saucepan of boiling water for 10 mins or until tender. Use a slotted spoon to transfer the potatoes to a large heatproof bowl. Set aside to cool. Add beans to the pan and cook for 3 mins or until just tender. Refresh under cold water. Drain well.

Step 2

Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate lined with paper towel. Set aside to cool. Tear into pieces.

Step 3

Use a sharp knife to halve or quarter the potatoes. Combine the pesto and lemon juice in a small bowl. Add the beans, olives and half the pesto mixture to the potato in the bowl and toss to combine. Season.

Step 4

Transfer potato mixture to a serving bowl. Top with the egg and pancetta. Season. Drizzle with the remaining pesto mixture and serve immediately.