Potato Salad with Peas and Pancetta
Photo by Scott Phillips
Ingredients
- ¼ cup plain rice vinegar
- ½ tsp. freshly ground black pepper
- 1 tsp. kosher salt
- ¼ cup extra-virgin olive oil
- 1/3 cup mayonnaise
- 1/3 cup buttermilk
- ¼ cup chopped fresh basil
- + 8 more ingredients
-
- ¼ cup chopped fresh chives
- ¼ cup chopped fresh mint
- 1 cup sugar snap peas, cut into ½-inch pieces and blanched
- 1 cup fresh peas, blanched (or substitute thawed frozen peas)
- 3-½ lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
- Kosher salt
- 3 Tbs. fresh lemon juice
- ½ lb. pancetta, cooked and crumbled
Whisk all the dressing ingredients together in a small bowl
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