- 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
- 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.