Our Recipes

Kipfler Potato Salad


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 Lettuce1whole leaves
Garlic1 teaspoonfinely sliced
Egg1boiled, sliced
Kipfler Potatoes400 gramsskin on
Balsamic Vinegar25 millilitres
Red Wine Vinegar25 millilitres
Virgin Olive Oil50 millilitres
Pepperfreshly ground
Pancetta or Prosciutto80 gramsfinely sliced

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