Sides & Snacks

Crispy Pancetta and Honey-Mustard Potato Salad

Crispy pancetta and a warm honey-mustard dressing make this potato salad something well worth making. It works as a side for almost anything off the grill or out of the oven.

By Ricky Robinson Updated July 14, 2026

This potato salad sits somewhere between a warm side dish and something you could happily eat on its own for lunch. The baby potatoes get boiled until just tender, then tossed with scallions while still warm so they absorb a bit of flavour. The dressing comes together quickly in the same pan you use to cook the pancetta, picking up all those crispy bits and rendered fat along the way.

Using the pancetta fat as the base for the dressing means nothing goes to waste, and it gives the whole thing a depth of flavour you just can't get from a cold vinaigrette.

The wholegrain mustard seeds cling to the rough edges of the potatoes, and the honey softens the sharpness of the apple cider vinegar just enough to keep everything balanced.

Crispy Pancetta and Honey-Mustard Potato Salad recipe image
Crispy Pancetta and Honey-Mustard Potato Salad

Garlic-infused olive oil does a lot of the heavy lifting here. It brings a gentle background note without being overpowering, and it's what you cook the pancetta in, so by the time the dressing goes together, everything is already well flavoured. If you can't find garlic-infused oil, a regular mild olive oil with a small crushed garlic clove added to the pan at the start will do the job.

It's worth keeping the heat low when you add the honey and mustard to the pan. High heat will cause the honey to catch quickly, and you want the dressing to be glossy and pourable rather than sticky and caramelised. Give it a good stir with a whisk to bring everything together before you pour it straight over the potatoes.

This one is good for feeding a crowd at a barbecue, and it travels well in a covered bowl if you're taking it somewhere. It holds up better than most dressed salads because there's no mayonnaise to turn or wilt.

Crispy Pancetta and Honey-Mustard Potato Salad

Mustard Pancetta Potato
Total Time 35 min
Servings 4 servings
Calories 320 cal
Protein 11g

Ingredients

Equipment Needed

  • Knife
  • Whisk
  • Large Saucepan
  • Large Frying Pan
  • Large Bowl
  • Colander
  • Chopping Board

Instructions

  1. 1
    Cut the potatoes in half, bring a large pan of water to the boil and add salt. Boil the potatoes for 15-20 minutes, or until tender. Drain them, then toss with the scallions in a large bowl.
  2. 2
    Heat the garlic oil in the pan over medium heat. Add the pancetta and cook until the fat has rendered out and the cubes are deep gold and crispy.
  3. 3
    Keep the pan on the heat but turn it to low. Stir in the oregano, then whisk in the honey, apple cider vinegar, and wholegrain mustard.
  4. 4
    Pour the hot dressing (pancetta and all) over the potatoes. Toss thoroughly so the mustard seeds coat the craggy edges of the potatoes.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

More About Ricky Robinson Follow on Instagram
Good to know

Tips &
Extras

Keep it fresh

Storage

This potato salad is best eaten warm, straight after tossing. If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently in a pan with a small splash of water, or serve at room temperature.

Plate it up

Serving Suggestions

This works well alongside grilled chicken, sausages, or a simple piece of fish. It also holds its own next to a fried egg for a more relaxed lunch. The warm dressing means it's just as good in cooler months as it is in summer.

Rate & Review

Did you make this? What did you think?

Share this recipe:

The Sand Shed Supper Club
An evening to remember

The Sand Shed Supper Club

Six courses of bold, honest plates around one shared table, with sample pairings. Reserve your place at the next supper club, or join the waiting list to be first to hear when a new date is announced.

  • Six-course tasting menu
  • Intimate shared table
Find Out More