Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, red potato salad with panchetta. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Red Potato Salad with Panchetta is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Red Potato Salad with Panchetta is something that I’ve loved my entire life. They are fine and they look wonderful.
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 recipe, we have to first prepare a few ingredients. You can have red potato salad with panchetta using 5 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Red Potato Salad with Panchetta:
- Make ready 5 lbs Red Potatos
- Get 3 bunches Scallions
- Prepare 1 lb Diced Panchetta
- Make ready 1 small jar Hellman's Mayonaise
- Make ready 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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