Potato Salad with Crispy Pancetta
Potato Salad with Crispy Pancetta
Adapted from Roast and Toast, Petoskey, MI
Potatoes, Pastas and Grains
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.
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