Red Potato Salad with Panchetta
Red Potato Salad with Panchetta

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, red potato salad with panchetta. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Arrange pancetta slices on rimmed baking sheet, spacing apart. Let's talk about the process for a hot sec. First, you're going to roast some baby red potatoes until beautifully browned and crispy.

Red Potato Salad with Panchetta is only one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Red Potato Salad with Panchetta is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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:
  1. Make ready 5 lbs Red Potatos
  2. Get 3 bunches Scallions
  3. Take 1 lb Diced Panchetta
  4. Prepare 1 small jar Hellman's Mayonaise
  5. Take 1 small jar Grey Poupon Stone Ground Dijon Mustard

I love how the red onions and the peas provide little bursts of color to help the salad avoid being too monochromatic. 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. Roasted Red Potato Salad "Very simple to do, and probably my most favorite tater salad ever. Roasted potatoes add a nice flavor and texture." - mvkunz.

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

Red Potato Salad "Big hit with our guests. Will never make my old boring. Let sit to dissolve the salt. Bring to a boil over high heat and reduce the heat to maintain a simmer. Fry the pancetta in a small frying pan until very crisp.

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