Step-by-Step Guide to Prepare Super Quick Homemade Red Potato Salad with Panchetta

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, red potato salad with panchetta. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Red Potato Salad with Panchetta is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Red Potato Salad with Panchetta is something that I’ve loved my whole life.

Crumble the pancetta over the potatoes. Season to taste with salt and pepper and serve immediately. Glazed Fingerling Potato Salad with Pancetta and Warm Mustard Vinaigrette. This creamy salad is made with red potatoes, which give this dish–chock full of melt-in-your-mouth bacon, bits of hard boiled egg, crunchy celery I cut the potatoes into bite size pieces before boiling.

To get started with this recipe, we have to first prepare a few ingredients. You can cook red potato salad with panchetta using 5 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Red Potato Salad with Panchetta:

1. Prepare 5 lbs Red Potatos
2. Get 3 bunches Scallions
3. Make ready 1 lb Diced Panchetta
4. Take 1 small jar Hellman's Mayonaise
5. Get 1 small jar Grey Poupon Stone Ground Dijon Mustard

Dump cut potatoes on sheet pan and spread out into a single layer. Drizzle with olive oil and season with salt and pepper. Place in the oven and set. Baby red potato salad with asparagus.

Instructions to make Red Potato Salad with Panchetta:

1. Rinse and cut the potatoes into chunks
2. Boil potatos in salted water 30 minutes or until tender but not mushy
3. Strain potatoes and let cool in fridge 20 minutes
4. Fry diced Panchetta in nonstick skillet till lightly carmelized then drain and allow to cool to room temp
5. Dice all the scallions
6. In large bowl or pot combine mayonaise, 1/3 of the mustard, the scallions and the Panchetta
7. Add the potatoes and fold into the mixture till full combined
8. Place entire mixture into 1/2 sterno tray and garnish with additional scallions and Panchetta
9. Place covered tray in fridge to chill fir two hours or over night before serving

Place in the oven and set. Baby red potato salad with asparagus. Halve the bigger potatoes and leave the tiny ones whole. Put them in a roasting dish and drizzle with olive oil, and season well with sea salt and freshly ground black pepper. Crisp pancetta adds a new dimension to potato salad in this deliciously different recipe.

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