Potato Salad with Crème Fraîche [No Mayo, Gluten Free]
Give your everyday potato salad something different with marinated artichoke hearts, crispy maple-glazed pancetta tossed together with a tangy crème fraîche salad dressing. This delicious, comforting potato salad is gluten free and has no mayo, perfect for entertaining the crowds.
Give potatoes a wash and then cut into halves. If the kipfler potatoes are a bit big, cut into thirds.Bring a medium saucepan of salted water to boil and add potatoes to cook until just tender. This will take about 10 minutes. Drain and give them a good shake in the colander. Heat a medium fry pan over medium heat and add 1 tablespoon of olive oil. Add potatoes and pan fry until lightly brown. Just a couple minutes really to gently toast the sides. Remove from the pan.
Turn the oven on to 200°C or 400°F. Place pancetta strips on a lined baking tray. Using a basting brush, gently brush pancetta with maple syrup on both sides.Bake in the oven for about 5 minutes or until crispy. Do be careful and watch the pancetta in case it burns.Remove from the oven and cool down on a wire rack. Once cooled, cut into small pieces approximately 1 cm.
Salad Dressing
Place crème fraîche, olive oil, lemon juice and chives in a small bowl.
Mix together until well combined.
Add salt and pepper to taste.
Assembly
Cut artichoke hearts into quarters and place in a large mixing bowl.
Add pan fried potatoes, maple glazed pancetta into bowl and creme fraiche dressing into bowl.
Mix well and ensure all potatoes are well covered.
Place in a large dish and serve.
Notes
You can use your favourite type of potatoes. Doesn’t have to be the ones in this salad. Choose ones that are slightly more waxy or a good all rounder so that it doesn’t break down too much when you cook it.
You can substitute creme fraiche with sour cream if it is not available.
Maple glazed streaky bacon would work as a substitute to pancetta as well.