Potato Salad With Pancetta Rosemary And Lemon Food

LEMON POTATO SALAD

Steps:

• Dressing: Shake in a jar.

NEW POTATO SALAD WITH SOURED CREAM, CHIVES AND PANCETTA

Steps:

• Boil the potatoes gently in salted water until tender, then drain well. Leave them to cool slightly.
• Fry the pancetta or bacon until crisp, break up, then set aside. Fry the breadcrumbs in the pancetta or bacon fat until crisp.
• Slice the potatoes in half and dress with the soured cream, yoghurt, sea salt and freshly ground black pepper. Fold in the pancetta and most of the breadcrumbs and scatter the top with the chives and remaining breadcrumbs before serving.

POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON

Steps:

• Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes (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 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.

LEMON ROSEMARY POTATO SALAD

Steps:

• Peel the baked potatoes and chop small, about 1/2" in size. Place them in a big mixing bowl. Stir together the mayonnaise, lemon juice, rosemary, and salt. Pour the dressing over the potatoes and stir to coat the potatoes. Taste and adjust seasonings as desired. Serve immediately or cover and chill in the refrigerator until ready to serve. Enjoy!

GARLIC ROASTED POTATOES WITH PANCETTA

Steps:

• Preheat the oven to 375 degrees. Line a baking pan with parchment paper.
• Wash the potatoes but leave the skins on.
• Roughly chop the Pancetta into small pieces.
• Cut the potatoes into cubes about 1 1/2 inches. Transfer to a large bowl.
• Add the olive oil, garlic, rosemary, zest, pancetta, salt and pepper.
• Toss with your hands until all of the potatoes have been coated with the rest of the ingredients.
• Lay them out on the baking sheet making sure they are all the same level.
• Place them in the oven and bake for 40 minutes
• After 40 minutes, loosely move the potatoes around on the pan to ensure even cooking.
• Increase the oven to 425 degrees F and bake the potatoes for another 10 minutes.
• Serve at once .

POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON

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.

PEA, PANCETTA & POTATO SALAD

Steps:

• Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.
• Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.

POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON

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.

ROSEMARY GARLIC POTATO SALAD

Steps:

• Wash potatoes then place in a 3 quart or larger saucepan and cover them with water.
• You'll be cooking the potatoes whole and unpeeled.
• Next, bring them to a boil, cook them until tender, when pierced with a knife they slide right off.
• Then place potatoes in a container and refrigerate. (I typically boil the potatoes the night before)
• Once the potatoes are cold, peel the potatoes with a knife (carefully) and cut them into 1/2 inch cubes.
• Mix up a batch of the mayo and don't forget the garlic!
• Heat 1 tablespoon garlic paste with oil, then let it cool a minute.
• Mix the mayo with potatoes and add the onion, celery, and rosemary and add in the garlic paste you heated.
• Add salt and pepper to taste.
• Place in fridge until chilled (at least an hour)
• Then mix again and add more mayo if needed if potatoes absorbed mayo.
• Top with some more rosemary and serve.

ROASTED POTATO SALAD WITH CRISPY ROSEMARY

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
• In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
• Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
• Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.