Red Potato Salad with Panchetta
Red Potato Salad with Panchetta

Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to make a special dish, red potato salad with panchetta. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Garnish with a crispy bacon rasher or pancetta. Make the salad without the onion the day before and refrigerate. Roasted potatoes, roasted corn , roasted red bell peppers and pancetta dressed with a light sherry vinaigrette and topped with crumbled blue cheese.

Red Potato Salad with Panchetta is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. Red Potato Salad with Panchetta is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

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

Halve the bigger potatoes and leave the tiny ones whole. Put them in a roasting dish and drizzle with olive oil, and season well with sea salt and freshly ground black pepper. 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 celery and spicy onion–a delectable, firm texture. A creamy red potato salad with a zip of horseradish.

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

An exciting change from the ordinary. 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? Inspiring Idea Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad. When in doubt, add more dill.

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