Potato Salad with Crispy Pancetta
Potato Salad with Crispy Pancetta
Category
Potatoes, Pastas and Grains
Author:
Adapted from Roast and Toast, Petoskey, MI
Ingredients
Ingredients
- 4 pounds baby Yukon gold, peeled and cut into ¼-inch slices
- 5 cups chicken broth
- ¼ cup Fustini’s Herbs de Provence olive oil
- 6 ounces pancetta, sliced and chopped
- 1 cup celery, sliced thinly
- ½ cup onion, diced finely
- 2 cups scallions greens, sliced thinly
- 2 tablespoons Fustini’s White Truffle Oil
- 2 tablespoons fresh lemon juice
Directions
- Boil potatoes in chicken broth until just tender, drain, reserving broth, and set aside. Return broth to pan and reduce until just ⅔ cup remains. Pour over potatoes and toss gently.
- Heat olive oil in a large skillet, add pancetta and sauté, until crisp. Mix pancetta, celery, onion and scallion greens with potatoes. Fold in truffle oil and lemon juice. Serve chilled or at room temperature.
Leave a comment