POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON
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
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
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
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
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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