Italian Potato Salad With Rosemary Lemon And Capers Food

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POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON



Potato Salad With Pancetta, Rosemary, and Lemon image

Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil. Honestly, this is best if made the day before and allowed to rest overnight.

Provided by Annacia

Categories     Potato

Time 47m

Yield 8 serving(s)

Number Of Ingredients 11

5 ounces pancetta, 1/8-inch-thick slices (Italian bacon, about 5 slices)
1/4 cup fresh lemon juice
1 tablespoon minced fresh rosemary (less if using dried)
2 teaspoons finely grated lemon peel (optional if your not a lemon lover)
2 garlic cloves, pressed
1/2 cup olive oil (use more or less if you like)
1 teaspoon salt (or to your taste)
1/2 teaspoon pepper (or to your taste)
3 lbs yukon gold potatoes
3 large celery ribs, thinly sliced
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 400°F Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes, watching carefully (do not turn). Drain on paper towels. Cool. Coarsely chop pancetta.
  • Meanwhile, whisk lemon juice, rosemary, lemon peel, and garlic in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Place potatoes in large pot. Add enough cold, salted, water to cover by 1 inch. Bring to boil; reduce heat to medium. Simmer with lid ajar until tender, 18 to 25 minutes, depending on size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
  • Cut potatoes into 1/4-inch-thick slices (remove skin, if desired). Place in large bowl; add celery. Drizzle dressing over; toss gently to coat. Season with salt and pepper. Cover and chill until cold, at least 2 hours. DO AHEAD: Pancetta and potato salad can be made 1 day ahead. Cover pancetta; chill. Keep potato salad chilled. Bring pancetta to room temperature before continuing.
  • Sprinkle pancetta and chopped parsley over potato salad.

POTATO SALAD WITH ROSMARY AND CAPERS



Potato Salad With Rosmary and Capers image

A five star dish better than mums potato salad! Mix it up a little from the usual wont regret it! Best served the next day

Provided by Aleigha Nicole

Categories     Potato

Time 30m

Yield 4-6 serves, 4-6 serving(s)

Number Of Ingredients 6

800 g potatoes
125 g shortcut bacon, cut into strips
2 tablespoons fresh rosemary, finely chopped
1 (4 ounce) jar capers, rinsed
1/2 small red onion, finely chopped
1 cup garlic mayonnaise (good quality)

Steps:

  • Peel potatoes and cut into 1.5cm dice. Cook diced potatoes in a large saucepan of boiling water until just tender (do not overcook), and drain.
  • Panfry bacon until crisp. Transfer warm diced potato and bacon to a large bowl, stir in rosemary, capers, onion and mayonaise.
  • Mix until all ingrediants are combined. Serve salad either warm or cold.

ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS



Italian Potato Salad with Rosemary, Lemon and Capers image

Categories     Salad     Citrus     Herb     Onion     Potato     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch-thick rounds
6 tablespoons olive oil (preferably extra-virgin)
1/4 cup fresh lemon juice
2 tablespoons drained capers
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons minced garlic
8 tablespoons sliced green onions

Steps:

  • Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
  • Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
  • Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)

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