Devices & Accessories
Grilled potato salad with pangrattato
Prep. 15 min
Total 40 min
6 portions
Ingredients
-
water500 g
-
kipfler potatoes unpeeled and cut into halves (see Tips)1000 g
-
salt plus extra to season2 pinches
-
olive oil for drizzling
-
ground black pepper plus extra to season2 pinches
-
fresh dill fronds only (see Tips)3 sprigs
-
crème fraîche200 g
-
wholegrain mustard2 - 3 tsp
Pangrattato
-
olive oil20 g
-
day-old bread torn into pieces and crusts removed (approx. 2 slices - see Tips)40 g
-
pancetta cut into pieces (see Tips)100 g
-
rocket60 g
Difficulty
easy
Nutrition per 1 portion
Sodium
452.4 mg
Protein
10.9 g
Calories
1356.6 kJ /
323 kcal
Fat
20.5 g
Fibre
3.8 g
Saturated Fat
9.7 g
Carbohydrates
22.2 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Turkey and lemon aioli wraps
30 min
Lamb shanks with risoni and feta
3 h 50 min
Yiayia's Pastitsio
1 h 40 min
Sour cream and chicken enchiladas
1 h 10 min
Anne Tesconi's Chicken roulade all'Italiana
1 h 25 min
Warm capsicum and tomato salad with olives
50 min
Mediterranean pasta salad
50 min
Steamed greens with lemon feta
20 min
Seared steak and rocket salad
20 min
Remoulade chicken with prosciutto potatoes
40 min
Paprika chicken with sour cream sauce
1 h 15 min
Chicken and spinach enchiladas
40 min