Recipe of Delicious Red Potato Salad with Panchetta

Red Potato Salad with Panchetta Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Garnish with a crispy bacon rasher or pancetta. Make the salad without the onion the day before and refrigerate.

Here is the best “Red Potato Salad with Panchetta” recipe we have found until now. This will be really delicious.

Ingredients of Red Potato Salad with Panchetta

1. Make ready 5 lbs of Red Potatos.
2. You need 3 bunches of Scallions.
3. Prepare 1 lb of Diced Panchetta.
4. It’s 1 of small jar Hellman's Mayonaise.
5. Take 1 of small jar Grey Poupon Stone Ground Dijon Mustard.

Put them in a roasting dish and drizzle with olive oil, and season well with sea salt and freshly ground black pepper.Make your potato salad á la Nicoise with green beans, roasted red peppers, and Kalamata olives.Roasted Potato Salad with Pancetta, Sun-Dried Tomatoes, and Arugula.This mayo-less recipe gets its flavor from oily sun-dried tomatoes, peppery arugula, and salty pancetta.

Red Potato Salad with Panchetta step by step

1. Rinse and cut the potatoes into chunks.
2. Boil potatos in salted water 30 minutes or until tender but not mushy.
3. Strain potatoes and let cool in fridge 20 minutes.
4. Fry diced Panchetta in nonstick skillet till lightly carmelized then drain and allow to cool to room temp.
5. Dice all the scallions.
6. In large bowl or pot combine mayonaise, 1/3 of the mustard, the scallions and the Panchetta.
7. Add the potatoes and fold into the mixture till full combined.
8. Place entire mixture into 1/2 sterno tray and garnish with additional scallions and Panchetta.
9. Place covered tray in fridge to chill fir two hours or over night before serving.

True, white potatoes tend to boost blood sugar, but the vinegar in this recipe helps to.Baby red potato salad with asparagus.Halve the bigger potatoes and leave the tiny ones whole.

Roasted potatoes, roasted corn , roasted red bell peppers and pancetta dressed with a light sherry vinaigrette and topped with crumbled blue cheese.Dump cut potatoes on sheet pan and spread out into a single layer.Drizzle with olive oil and season with salt and pepper.Place in the oven and set.Cook over medium heat until crisp; remove pancetta from skillet and drain on paper towel.