Our Recipes
Kipfler Potato Salad
Details:Boil the potatoes in salted water until they are just soft.
Dry fry the pancetta until crisp over a low heat, this takes about 10 minutes.
When done, crumble the pancetta in your hands and add to a bowl containing the sliced potatoes, oil, vinegar, pepper, egg, garlic and cos lettuce leaves.
Mix together well and serve.
Kipfler Potato Salad Ingredients
| Ingredient | Quantity | Description | Stallholders |
|---|---|---|---|
| Baby Cos Lettuce | 1 | whole leaves | |
| Garlic | 1 teaspoon | finely sliced | |
| Egg | 1 | boiled, sliced | |
| Kipfler Potatoes | 400 grams | skin on | |
| Balsamic Vinegar | 25 millilitres | ||
| Red Wine Vinegar | 25 millilitres | ||
| Virgin Olive Oil | 50 millilitres | ||
| Pepper | freshly ground | ||
| Pancetta or Prosciutto | 80 grams | finely sliced |
