The WARM POTATO SALAD I propose in this recipe is a simple but truly special dish, full of flavor and aroma, ideal to serve in the warm season, perhaps as the main course at a summer lunch, but also perfect for many other occasions, from a cold buffet to a picnic, or as a “hearty” side for a lighter second course. In all cases it will surprise your guests with its delicious taste, thanks in particular to its lively dressing.
There are few ingredients, as you have seen, but new potatoes, spring onions and pancetta combine wonderfully, especially thanks to the sweet-and-sour dressing made with Dijon mustard, apple cider vinegar and sugar (or honey, if you prefer), which gives flavor and freshness, as you can taste. Naturally, feel free to choose how much mustard to add, which will also give the dish a slightly spicy note if you like.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lb new potatoes
- 6.35 oz sweet pancetta (diced)
- 1 red onion
- 6 tbsp apple cider vinegar
- Half cup water
- 3 tsp Dijon mustard
- to taste extra virgin olive oil
- 1 tsp sugar
- to taste salt
- 2 spring onions (green tops only)
TOOLS YOU’LL NEED FOR THE WARM POTATO SALAD
- 1 Pot
- 1 Pan
- 1 Bowl
- Paper towels
PREPARATION OF THE WARM POTATO SALAD
Thoroughly wash the potatoes to remove all soil from the surface. Halve them or quarter them if they are very large and place them in a large pot. Cover completely with water, add salt and put over heat.
Cook them for 15 minutes from the moment the water comes to a boil. Pierce them with a fork and if they are tender, drain them and place them in cold water to stop the cooking. Then drain them again.
Heat a pan without adding fat and cook the pancetta (you can use fresh pancetta if you prefer) over low heat for 5 minutes or until it starts to become crispy. Drain it and let it dry on paper towels.
In the pancetta fat, sweat the red onion cut into small dice. When it has softened, add the apple cider vinegar, the water, the mustard, the sugar and the salt.
Let everything simmer for 10 minutes until a thick creamy sauce forms. Turn off the heat and add a drizzle of oil.
Place the potatoes in a large bowl, add the pancetta, the sauce and the green part of the spring onions cut into thin strips.
Mix everything thoroughly and serve.
How long does it keep?
Warm potato salad keeps well in the refrigerator, covered, for 2 days.
What can I substitute diced pancetta with?
Yes, you can substitute pancetta with speck, prosciutto crudo, or even better with fresh pancetta.
