Potato salad with pancetta recipe

Published June 27, 2010 5:28PM (EDT)

(Serves 6)


  • 4 tablespoons robust olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 2 pounds of potatoes -- a mixture of red and white and blue (aka purple potatoes -- they're almost blue) Thin-skinned red and white "new" potatoes are the most desirable.
  • 1/2 pound pancetta
  • 3 eggs
  • 6 green onions, sliced very finely
  • 1 palmfull of fresh tarragon or dill, stems removed
  • 1 cup Italian parsley, stems removed, chopped coarsely
  • 1 teaspoon salt, or to taste
  • 2 teaspoons coarsely ground black pepper, or to taste
  • Optional Ingredients

  • 1 head of garlic, roasted (If you choose to include roasted garlic, add cloves just before tossing.)
  • 2/3 cup radish sprouts (If you choose to include sprouts, add just before tossing.)


  • In a small bowl, blend oil, lemon juice and mustard. Reserve.
  • Slice unpeeled potatoes in half, lengthwise, and steam (ideally), or boil them for 20-30 minutes, or until tender to the poke of a sharp knife. When cooked, allow to cool, then slice into bite sized pieces.
  • In a skillet, over medium-high heat, cook pancetta the same way you would cook bacon. Remove excess fat with a paper towel and chop coarsely.
  • Boil eggs for 8 minutes, or until hard-boiled. Peel shell and allow to cool. Crumble, or chop into bits.
  • In a large bowl, add potatoes, pancetta, egg, green onion, tarragon or dill, Italian parsley, salt and pepper.
  • Pour dressing over top and toss thoroughly.

By Bob Blumer

Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel.
The Surreal Gourmet's Web Site is located at http://surrealgourmet.com.

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