Red Potato Salad with Panchetta
Red Potato Salad with Panchetta

Hey everyone, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, red potato salad with panchetta. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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.

Red Potato Salad with Panchetta is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Red Potato Salad with Panchetta is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have red potato salad with panchetta using 5 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Red Potato Salad with Panchetta:
  1. Make ready 5 lbs Red Potatos
  2. Make ready 3 bunches Scallions
  3. Get 1 lb Diced Panchetta
  4. Prepare 1 small jar Hellman's Mayonaise
  5. Take 1 small jar Grey Poupon Stone Ground Dijon Mustard

Halve the bigger potatoes and leave the tiny ones whole. Crumble the pancetta over the potatoes. Season to taste with salt and pepper and serve immediately. This creamy salad is made with red potatoes, which give this dish–chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy Delicious salad of green beans, potatoes, red peppers, and goat cheese goes perfectly with chicken or pork.

Instructions to make Red Potato Salad with Panchetta:
  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

Experiment with other potato types such as purple. Cook over medium heat until crisp; remove pancetta from skillet and drain on paper towel. When cool, crumble pancetta and set aside. I recommend "waxy potatoes," like red potatoes or yukon gold, over the starchy ones like russet. They hold up better, whereas russets can fall apart How long do you cook red potatoes for potato salad?

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