Fustini's Oils and Vinegars
Potato Salad with Crispy Pancetta

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Potato Salad with Crispy Pancetta


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Potato Salad with Crispy Pancetta

Adapted from Roast and Toast, Petoskey, MI



  • 4 pounds baby Yukon gold, peeled and cut into ¼-inch slices
  • 5 cups chicken broth
  • ¼ cup Fustini’s Herbs de Provence EVOO
  • 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


Step 1. 

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.

Step 2. 

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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