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Potato Salad with Peas and Pancetta
Ingredients
  • subheading: For the dressing:
  • ⅓ cup buttermilk
  • ⅓ cup mayonnaise
  • ¼ cup extra-virgin olive oil
  • 3 Tbs. fresh lemon juice
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • subheading: For the salad:
  • ¼ cup plain rice vinegar
  • Kosher salt
  • 3-½ lb. medium waxy potatoes, such as Yukon Gold or red, scrubbed clean
  • ½ lb. pancetta, cooked and crumbled
  • 1 cup fresh peas, blanched (or substitute thawed frozen peas)
  • 1 cup sugar snap peas, cut into ½-inch pieces and blanched
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh chives
  • ¼ cup chopped fresh mint
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