Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, red potato salad with panchetta. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Red Potato Salad with Panchetta is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Red Potato Salad with Panchetta is something which I have loved my entire life. They’re fine and they look fantastic.
Roasted potatoes, roasted corn , roasted red bell peppers and pancetta dressed with a light sherry vinaigrette and topped with crumbled blue cheese. Dump cut potatoes on sheet pan and spread out into a single layer. Drizzle with olive oil and season with salt and pepper.
To get started with this particular recipe, we must first prepare a few components. You can have 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:
- Prepare 5 lbs Red Potatos
- Prepare 3 bunches Scallions
- Get 1 lb Diced Panchetta
- Take 1 small jar Hellman's Mayonaise
- Prepare 1 small jar Grey Poupon Stone Ground Dijon Mustard
Halve the bigger potatoes and leave the tiny ones whole. Crumble the pancetta over the potatoes. Season to taste with salt and pepper and serve immediately. Warm Potato Salad with Pancetta and Brown.
Instructions to make Red Potato Salad with Panchetta:
- Rinse and cut the potatoes into chunks
- Boil potatos in salted water 30 minutes or until tender but not mushy
- Strain potatoes and let cool in fridge 20 minutes
- Fry diced Panchetta in nonstick skillet till lightly carmelized then drain and allow to cool to room temp
- Dice all the scallions
- In large bowl or pot combine mayonaise, 1/3 of the mustard, the scallions and the Panchetta
- Add the potatoes and fold into the mixture till full combined
- Place entire mixture into 1/2 sterno tray and garnish with additional scallions and Panchetta
- Place covered tray in fridge to chill fir two hours or over night before serving
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 and This pretty red potato salad has great flavor. Goes well with a summer barbeque, or anytime! For a tangy twist, try using plain fat-free yogurt in. Cook over medium heat until crisp; remove pancetta from skillet and drain on paper towel. When cool, crumble pancetta and set aside.
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