Potato Salad with Peas and Pancetta

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

View full recipe at Fine Cooking