Verena’s potato salad

Ingredients:

• 500g pink fir or charlotte (or other waxy) potatoes
• 75ml olive oil
• 1 small onion, finely chopped (125g)
• 1 garlic clove, crushed
• 175ml chicken stock
• 2 tsp Dijon mustard
• 2 tbsp apple cider vinegar
• ½ tsp black peppercorns, coarsely crushed
• 15g chives: 10g finely chopped and 5g cut into 1.5cm lengths
• 75g pack of diced smoked pancetta
• 1 tsp paprika
• ¼ cucumber, sliced lengthways, deseeded and cut into 0.5cm dice (100g)
• Salt

Method:

1. Cook Potatoes: Put the potatoes in a medium saucepan, cover with water, salt generously, and bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and simmer for 20-25 minutes or until tender. Drain, peel, and slice into 0.5cm-thick rounds. Set aside.
2. Make Dressing: In a medium sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and cook for 12-15 minutes, stirring occasionally, until caramelized. Add garlic and cook for 30 seconds more. Stir in chicken stock, mustard, vinegar, 1¼ teaspoons salt, peppercorns, and 2 more tablespoons of olive oil. Whisk to combine.
3. Combine Potatoes and Dressing: Pour the dressing over the potatoes and mix gently. Set aside for 2 hours to marinate, stirring in the finely chopped chives.
4. Cook Pancetta: Wipe the pan clean and heat over medium-high heat. Add pancetta and cook for 10-12 minutes, stirring occasionally, until crispy. Drain on paper towels, then chop finely.
5. Make Paprika Oil: Add the remaining tablespoon of olive oil and paprika to the pan. Stir for 30 seconds, then remove from heat.
6. Assemble Salad: Fold the cucumber into the potato salad and transfer to a serving plate. Top with pancetta crumbs, chives, and drizzle with paprika oil.

Serve and Enjoy!