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Baby Potato Salad

Updated: Aug 22, 2022

Serves: 8

Potato salad augments any picnic or brunch very well but I love using it as a side to any meat dish as well. This one is full of flavour with the pancetta giving it a nutty flavour and lemon juice giving it some zing. I served this with my Crockpot Pork Tenders and Eggy Fried Rice but of course can be served as any side dish.


1 ½ pound baby gem potatoes, washed

1 tbsp olive oil

1 pack pancetta

3 tbsp mayonnaise

1 tsp Dijon mustard

1 tbsp lemon juice

1 cup celery hearts thinly sliced

¼ cup red onion, finely diced

6 baby pickles, thinly sliced

4 hard boiled eggs

2 green onions, chopped

Salt and pepper to taste


  1. Boil potatoes until cooked about 15 minutes

  2. In the meantime heat oil in skillet and add pancetta

  3. Cook until pancetta has become crispy and place on paper towel lined plate to cool

  4. Once potatoes are cooked, drain and let cool and dry

  5. Mix mayonnaise, mustard, and lemon juice together

  6. Cut potatoes in quarters into a large bowl

  7. To the bowl add pancetta, celery, red onions, pickles, mayonnaise mixture and cut two eggs into chunks and add to bowl

  8. Using hands mix everything carefully together so eggs whites don’t break

  9. Add salt and pepper to your taste and place covered in refrigerators to absorb each others flavourings for six hour or overnight

  10. When ready to serve lightly toss everything and sprinkle green onions on top

  11. Cut remaining two hard boiled eggs into quarters and place on top of potatoes

Serve as a side to any meal


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