This refreshing and delicious take on a warm potato salad adds a spicy kick with chilli-infused canola oil and a fresh crunch from sugar snap peas and radishes. It’s savoury, tangy, and loaded with flavour, perfect as a warm side dish for any meal, and especially for a braai or barbeque.
PREP 15 MINS
COOK 15 MINS
TOTAL < 30 MINS
SERVES 6-8
INGREDIENTS:
1kg baby potatoes, cut to even sizes
130 grams diced pancetta (or substitute with 6 rashers thick-cut bacon)
1/2 small red onion, diced
1 red chilli
1 cloves garlic, chopped
80ml/1/3 cup apple cider vinegar
1 tablespoon Dijon mustard
3 tablespoons Banhoek Chilli Oil
1 tablespoon honey
1 finely chopped fresh chili (optional, for extra heat)
240 grams trimmed sugar snap peas
Salt and pepper to taste
10 grams fresh parsley, chopped
10 grams fresh dill, chopped
DIRECTIONS:
Start by gathering all the ingredients and prepping the ingredients. Halve the baby potatoes, thinly slice the red onion and chilli, and grate the garlic. Trim the ends from the sugar snap peas, then cut in half at an angle. Pick the dill and parsley from any thick steps. Reserve about half the pickled parsley and dill for garnish, and finely chop the rest.
Cover the potatoes in water in a large pot. Bring to a boil and cook for about 9 minutes until just tender. In the last minute of boiling, add the trimmed sugar snap peas to the pot. Boil for 1 minute, then drain the potatoes and peas together. Set aside.
Cook the pancetta:
In the Air Fryer: Preheat your air fryer to 180°C (356°F). Cook pancetta for 6-8 minutes or bacon for 8-10 minutes, until crispy.
In the Oven: Preheat your oven to 200°C (392°F). Place pancetta or bacon slices on a baking tray and bake for 12-15 minutes (pancetta) or 15-20 minutes (bacon), until crispy.
On the Stove: Place the pancetta or thick-cut bacon slices in a cold pan. Turn the heat to medium, allowing the pancetta to render and crisp up gradually. Cook for 10-12 minutes, stirring occasionally. No need for additional oil.
Once cooked, set aside in a warm spot
While the potatoes and bacon cook make the dressing. Add the sliced red onion to a bowl along with the chilli, garlic, vinegar, dijon mustard, Banhoek Chilli Oil, and honey. Add a generous pinch of salt and a grind of pepper, and mix to combine. Set aside for a few minutes to allow the onion to soften and lightly pickle in the acidic dressing.
Once drained, gently toss the warm potatoes and sugar snap peas in the chili and pickled red onion, dressing, ensuring they are well coated. Add the crumbled pancetta or bacon, along with the fat from the pan (optional), chopped parsley, and dill. Toss again to combine all ingredients.
Spoon onto a plate, scatter over the picked dill and parsley, and finish with a final drizzle of chilli oil.
Enjoy the salad warm with its layers of fresh and spicy flavors, crunchy sugar snap peas, and crisp radishes!
CHEF’S TIP:
When the potatoes and peas are tossed with the acidic dressing, the peas can lose their vibrant green color and lose their vibrancy over time. To avoid this, serve the salad immediately after tossing with the dressing.
If you want to prepare in advance, you can cook the potatoes, peas, and dressing up to two days ahead. Keep them separate from the herbs and store everything in the fridge. When ready to serve, warm the potatoes and peas in the microwave until just warm, then toss with the dressing. Scatter the fresh herbs over the top just before serving.
