• 0:15 Prep
• 0:15 Cook
• 8 Servings
• Easy

Allergens

Contains peanuts , tree nuts , milk , fish and shellfish.

What's the shortcut to this hearty, potato salad? A delicious lemon-pesto dressing, it perfectly brings all the ingredients together, while balancing the salty olives and pancetta.

Ingredients

• 1kg baby white potatoes

• 200g green beans, trimmed, halved lengthways

• 2 tsp olive oil

• 50g sliced pancetta

• 190g jar Leggo’s Basil Pesto

• 1 1/2 tbs lemon juice

• 1/4 cup (40g) pitted kalamata olives

• 4 soft-boiled eggs, peeled, halved

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Method

• Step 1

  Cook potatoes in a large saucepan of boiling water for 10 mins or until tender. Use a slotted spoon to transfer the potatoes to a large heatproof bowl. Set aside to cool. Add beans to the pan and cook for 3 mins or until just tender. Refresh under cold water. Drain well.

• Step 2

  Meanwhile, heat the oil in a frying pan over medium-high heat. Cook the pancetta for 1-2 mins each side or until crisp. Transfer to a plate lined with paper towel. Set aside to cool. Tear into pieces.

• Step 3

  Use a sharp knife to halve or quarter the potatoes. Combine the pesto and lemon juice in a small bowl. Add the beans, olives and half the pesto mixture to the potato in the bowl and toss to combine. Season.

• Step 4

  Transfer potato mixture to a serving bowl. Top with the egg and pancetta. Season. Drizzle with the remaining pesto mixture and serve immediately.

Recipe Notes

Allow for cooling time. Serves 8 as a side.