New Potatoes Avec

• 20 small new potatoes, scrubbed
• 14 cup pancetta, diced
• 8 asparagus spears, chopped in 1-inch lengths
• 3 scallions, chopped
• 14 cup fresh dill, roughly chopped
• 14 cup fresh cilantro, roughly chopped
• 13 cup Greek yogurt, thinned with milk if necessary
• salt and pepper

1. add potatoes to a large pot of rapidly boiling salted water.
2. cook until for tender (about 15 minutes).
3. meanwhile, fry the pancetta to crisp it and render the fat.
4. set the crisped bits aside.
5. saute the asparagus until crisp tender in the pan that had been used to cook the pancetta.
6. when the potatoes are cooked, drain and mash each once with a fork.
7. This gets the inside a bit accessable to the other flavours but they still remain chunky.
8. mix all of the other ingredients in and combine.
9. be a little careful with the salt because the pancetta may be quite salty.
10. serve hot.

potatoes, pancetta, lengths, scallions, fresh dill, fresh cilantro, greek yogurt, salt

Taken from www.food.com/recipe/new-potatoes-avec-376222 (may not work)