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.
Here are our top 3 tried and tested recipes!
ITALIAN POTATO SALAD WITH RED ONION
Make and share this Italian Potato Salad With Red Onion recipe from Food.com.
Provided by English_Rose
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all the vinaigrette ingredients into a screwtop jar, shake well and set aside.
- Fry the pancetta in a small frying pan until very crisp, then drain on kitchen paper.
- Slice the potatoes into 1/2in thick pieces and place in a large bowl.
- Add the pancetta, onion, parsley, the remaining salt, the pepper and vinaigrette.
- Mix gently and serve immediately.
Nutrition Facts : Calories 315.4, Fat 23.8, SaturatedFat 3.3, Sodium 306.3, Carbohydrate 24.5, Fiber 3.1, Sugar 3.1, Protein 2.7
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.
POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON
Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil. Honestly, this is best if made the day before and allowed to rest overnight.
Provided by Annacia
Categories Potato
Time 47m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes, watching carefully (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, salted, 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.
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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