Best 3 Simple But Tasty Potato And Pancetta Salad Recipes
When it comes to quick and hearty side dishes or even main courses, few things can beat a potato and pancetta salad. Made with just a handful of basic ingredients, this Italian classic is a testament to the power of simple, rustic cooking. With its combination of soft, tender potatoes, salty, crispy pancetta, and a zesty vinaigrette dressing, this salad has all the elements of a satisfying and unforgettable meal. Whether you're looking for a dish to serve at your next potluck or a weeknight dinner, a potato and pancetta salad is sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON
Provided by Rick Rodgers
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
- Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- Place potatoes in large pot. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
- Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.
- Sprinkle pancetta and chopped parsley over potato salad.
CLASSIC POTATO SALAD RECIPE BY TASTY
This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.
Provided by Tikeyah Whittle
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
- Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
- In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
- While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
- Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
SIMPLE BUT TASTY POTATO AND PANCETTA SALAD
Delicious potato salad recipe that I made up. I always make it for any BBQs or summer parties we have at home and there is never any left. Also make it regularly to eat for lunches and it always goes down well with my friends who sometimes ask me to make extra portions so they can have it for lunch at work too :-) A 1kg bag of potatoes makes enough for 4-8 portions depending on whether you are eating it as a full meal e.g. 4 portions if eating as a meal in itself, or 8 portions if serving as a side at a BBQ etc. It can be eaten straight away but it tastes better the longer it's left for the flavours to mature. I usually leave it at least overnight before eating but sometimes even longer, up to a few days and it tastes better the longer you leave it :-) Please not prep time does not include allowing to cool before adding the mayo.
Provided by choppo
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Steam the new potatoes in their skins. Put aside to cool down.
- While the potatoes cool cook the pancetta until crispy (cook in it's own fat that it releases, no added oil). I use smoked pancetta for a nice flavour but unsmoked is fine. Once crispy add the finely chopped shallots and chives for the last 2 minutes only so they are partly cooked but still with "crunch" not fully softened.
- Peel the potatoes now that they have cooled down then mix with the pancetta, oinon and chives. Leave the mixture to cool fully.
- Mix the mayonnaise, (I use extra light as I like to limit the fat but you can use normal if you prefer) with the extra virgin olive oil, a good shake of cayenne pepper and plenty of ground black pepper to season.
- Fold the potato mixture into the mayo and oil and chill until needed.
Tips:
- Choose the right potatoes. Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, such as Russet, and are less likely to fall apart when cooked.
- Cook the potatoes until they are tender but not mushy. You can test them by piercing them with a fork; they should be easy to pierce but still have a little resistance.
- Let the potatoes cool slightly before adding them to the salad. This will help prevent the salad from becoming too watery.
- Use good-quality pancetta. Pancetta that is too salty or smoky can overpower the other flavors in the salad.
- Don't overdress the salad. A little bit of dressing goes a long way.
- Serve the salad immediately. This is a best when served fresh.
Conclusion:
This simple but tasty potato and pancetta salad is a great side dish for any occasion. It's easy to make, and it's always a crowd-pleaser. With its combination of tender potatoes, crispy pancetta, and tangy dressing, this salad is sure to be a hit at your next gathering.
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