Red Potato Salad with Panchetta
Red Potato Salad with Panchetta

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, red potato salad with panchetta. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Red Potato Salad with Panchetta is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Red Potato Salad with Panchetta is something which I’ve loved my entire life. They are nice and they look fantastic.

Let Our Collection Of Easy & Simple Recipes Guide You In The Kitchen. Browse Now In a small bowl, whisk together the garlic, mustard, red wine vinegar, and that awesome sun-dried tomato infused olive oil until smooth. Season with salt and fresh ground pepper to taste. Place the warm potatoes in a large bowl with the crumbled pancetta, chopped sundried tomatoes, and arugula.

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 cook it.

The ingredients needed to make Red Potato Salad with Panchetta:
  1. Take 5 lbs Red Potatos
  2. Get 3 bunches Scallions
  3. Take 1 lb Diced Panchetta
  4. Get 1 small jar Hellman's Mayonaise
  5. Get 1 small jar Grey Poupon Stone Ground Dijon Mustard

Peel the potatoes now that they have cooled down then mix with the pancetta, oinon and chives. Leave the mixture to cool fully. Mix the mayonnaise, (I use extra light as I like to limit the fat but you can use normal if you prefer) with the extra virgin olive oil, a good shake of cayenne pepper and plenty of ground black pepper to season. 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 spicy onion–a delectable, firm texture. a classic potato salad recipe.

Steps 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

Mix the mayonnaise, (I use extra light as I like to limit the fat but you can use normal if you prefer) with the extra virgin olive oil, a good shake of cayenne pepper and plenty of ground black pepper to season. 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 spicy onion–a delectable, firm texture. a classic potato salad recipe. Definitely a classic summer recipe with these delicious red-skinned potatoes, along with the crispy, crunchy dill pickles, red onions, and perfectly hard-boiled eggs all mixed together with mayonnaise and a couple squirts of mustard, seasoned with salt and pepper and then topped with green onions. 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 spicy onion–a delectable, firm texture. Looking for recipes for red potato salad?

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