Potato Salad with Peas and Pancetta

Ingredients

• 3 Tbs. fresh lemon juice
• Kosher salt
• 3-½ lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
• 1 cup fresh peas, blanched (or substitute thawed frozen peas)
• 1 cup sugar snap peas, cut into ½-inch pieces and blanched
• ¼ cup chopped fresh mint
• ¼ cup chopped fresh chives
• + 8 more ingredients
• • ¼ cup chopped fresh basil
  • ¹/₃ cup buttermilk
  • ¹/₃ cup mayonnaise
  • ¼ cup extra-virgin olive oil
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ¼ cup plain rice vinegar
  • ½ lb. pancetta, cooked and crumbled

Whisk all the dressing ingredients together in a small bowl

View full recipe at Fine Cooking