The Ultimate Potato Salad

Directions

Put the mayonnaise and sour cream in a bowl and whisk until smooth. Stir through all of the remaining dressing ingredients and check for seasoning with salt and pepper.

Bring a pot of water to boil, add the eggs and cook for 8 minutes. Drain well then leave to cool in cold water. Bring a second big pot of water to boil, add the potatoes and cook for about 16-18 minutes until the potatoes are just cooked. You want them to still have a firmish texture, not to be soft or flaky. While the potatoes are cooking fry the pancetta or bacon until crispy. Drain the potatoes well, slice larger ones in half and immediately put in a container with the cooked pancetta and mix through a third of the dressing so that the garlicky lemon flavours infuse into the potatoes. Cool in the fridge. (Salad can be made up to this point and refrigerated for up to 6 hours). To prepare the asparagus, halve them length-ways then drop into a frying pan of boiling water for 2-3 minutes – I like them to still have a little firm crunch. Drain well, refresh under cold running water and wrap in a paper towel then store in the fridge until serving. To serve stir through the remaining dressing to refresh the salad, chop the eggs (reserving a couple of the yolks to crumble on as garnish), stir through with most of the asparagus and pine nuts. Transfer the salad to a serving bowl and garnish with reserved asparagus, pine nuts, egg yolks, chives and red onion.

Recipe in partnership with Sarah Tuck https://stuckinthekitchen.com/2019/02/the-ultimate-potato-salad/