POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON
Provided by Rick Rodgers
Yield Makes 8 servings
Number Of Ingredients 9
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.
SIMPLE, TASTY POTATO SALAD
This is the potato salad I grew up with. It is very basic with few ingredients. It goes with anything.
Provided by Sheynath
Categories Potato
Time 40m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes, with skins on, until just tender. Drain and let cool.
- When potatoes are cooled, peel and cut into bite-size pieces. Place in a large bowl.
- Coarsely chop eggs. Add eggs and pickle chunks to potatoes.
- Gently toss in mayonnaise. (Start with less mayo, and add more as needed to obtain consistency you prefer.) Be sure to toss lightly to avoid breaking up the potato too much.
- Add salt and pepper to taste. Also add onion, if using. Stir gently again, just to combine.
- At our house, we usually serve a small bowl of onion on the side so people can add as much as they like, or none at all.
Nutrition Facts : Calories 362.4, Fat 18.6, SaturatedFat 3.6, Cholesterol 222.2, Sodium 474.8, Carbohydrate 40.6, Fiber 3.5, Sugar 6.2, Protein 9.8
POTATO PANCETTA FRITTATA
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 1h55m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a medium (10-inch) oven-proof omelet pan over medium-low heat, cook the pancetta in the olive oil for 5 to 10 minutes, until browned. Remove the pancetta from the pan with a slotted spoon and set aside.
- Melt 2 tablespoons of the butter in the pan (don't wipe it out). Add the potatoes and fry them for 6 to 8 minutes, until cooked through and lightly browned, turning occasionally. Melt the remaining 5 tablespoons of butter in a small dish in the microwave.
- Meanwhile, whisk the eggs in a large bowl, then stir in the ricotta, Gruyere, melted butter, and milk. Combine the flour, baking powder, salt and pepper and stir into the egg mixture. Add the basil.
- Put the pancetta back into the pan with the potatoes and pour in the egg mixture. Place the pan in the center of the oven and bake for 50-55 minutes, until the frittata is browned and puffed and a knife inserted in the middle comes out clean. Serve hot.
SIMPLE BUT TASTY POTATO AND PANCETTA SALAD
Delicious potato salad recipe that I made up. I always make it for any BBQs or summer parties we have at home and there is never any left. Also make it regularly to eat for lunches and it always goes down well with my friends who sometimes ask me to make extra portions so they can have it for lunch at work too :-) A 1kg bag of potatoes makes enough for 4-8 portions depending on whether you are eating it as a full meal e.g. 4 portions if eating as a meal in itself, or 8 portions if serving as a side at a BBQ etc. It can be eaten straight away but it tastes better the longer it's left for the flavours to mature. I usually leave it at least overnight before eating but sometimes even longer, up to a few days and it tastes better the longer you leave it :-) Please not prep time does not include allowing to cool before adding the mayo.
Provided by choppo
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Steam the new potatoes in their skins. Put aside to cool down.
- While the potatoes cool cook the pancetta until crispy (cook in it's own fat that it releases, no added oil). I use smoked pancetta for a nice flavour but unsmoked is fine. Once crispy add the finely chopped shallots and chives for the last 2 minutes only so they are partly cooked but still with "crunch" not fully softened.
- Peel the potatoes now that they have cooled down then mix with the pancetta, oinon and chives. Leave the mixture to cool fully.
- Mix the mayonnaise, (I use extra light as I like to limit the fat but you can use normal if you prefer) with the extra virgin olive oil, a good shake of cayenne pepper and plenty of ground black pepper to season.
- Fold the potato mixture into the mayo and oil and chill until needed.
CLASSIC POTATO SALAD RECIPE BY TASTY
This simple summer side dish staple is easy to master with this recipe! Gold potatoes are tossed in a creamy-tangy mixture of mayo, pickle relish, and mustard, with diced red onion and hard-boiled eggs for extra texture. Pro tip: add the dressing to the potatoes in thirds, allowing 5 minutes between each addition, for the creamiest texture.
Provided by Tikeyah Whittle
Categories Appetizers
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot and cover with cool water. Generously season the water with salt. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, 12-15 minutes. Drain and transfer the potatoes to a large bowl.
- Meanwhile, in a medium bowl, mix together the hard-boiled eggs, mayonnaise, relish, mustard, red onion, celery, garlic powder, cayenne, paprika, and ½ teaspoon salt until well combined.
- In a small bowl, stir together the white vinegar, remaining teaspoon of salt, and the sugar until the sugar and salt have dissolved.
- While the potatoes are still hot, pour the vinegar mixture over and toss to coat. Let the potatoes sit for 5 minutes to cool slightly.
- Add ⅓ of the egg mixture to the potatoes, tossing to coat completely. Let sit for another 5 minutes, then toss with another ⅓ of the egg mixture. Just before serving, toss with the remaining egg mixture.
- Enjoy!
Nutrition Facts : Calories 316 calories, Carbohydrate 31 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, Sugar 6 grams
SIMPLE POTATO SALAD
This was one of the first recipes I learned how to make. My aunt taught it to me; It's not fancy, but I like it!
Provided by Lisa T
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 40m
Yield 3
Number Of Ingredients 3
Steps:
- Bring a small pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain and cool.
- Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool.
- Peel the eggs and cut around the egg white; keep the yolk whole.
- Dice the egg whites and potatoes. Combine in a mixing bowl and add the salad dressing.
- Toss the potatoes and egg; crumble the egg yolk on top and serve chilled.
Nutrition Facts : Calories 556.8 calories, Carbohydrate 50.1 g, Cholesterol 164 mg, Fat 35.6 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.1 g, Sodium 1059.4 mg, Sugar 18.4 g
PEA, PANCETTA & POTATO SALAD
A little pancetta goes a long way in this vibrant, summer side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Yield Serves 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 203 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.23 milligram of sodium
More about "simple but tasty potato and pancetta salad food"
WARM POTATO SALAD WITH PANCETTA AND BROWN BUTTER …
From foodandwine.com
5/5 (500)Total Time 40 minsAuthor Grace Parisi
- Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.
- Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.
- Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper. Add the potatoes and the chives and toss until evenly coated. Serve the potato salad warm or at room temperature.
WARM POTATO AND PANCETTA SALAD RECIPE | COOKING LIGHT
From cookinglight.com
Servings 4Calories 210 per serving
- Preheat oven to 450°F. Combine olive oil, kosher salt, black pepper, and halved fingerling potatoes on a baking sheet.
- Add sliced red onion; cook 2 minutes. Stir in red wine vinegar, olive oil, and grainy Dijon mustard.
45 BEST SALAD RECIPES FOR A FILLING LUNCH OR DINNER
From tasty.co
POTATO SALAD WITH CHIVES | VEGETABLES RECIPES - JAMIE OLIVER
From jamieoliver.com
25 BEST PANCETTA RECIPES (+ EASY DINNER IDEAS) - INSANELY GOOD
From insanelygoodrecipes.com
20 EASY POTATO SALAD RECIPES | MYRECIPES
From myrecipes.com
AUSTRIAN POTATO SALAD | FOODTALK
From foodtalkdaily.com
WARM SALAD OF PANCETTA, SWEET POTATO AND BRUSSELS SPROUTS RECIPE
From bbc.co.uk
51 CHEAP RECIPES FOR FAMILIES TO STAY UNDER BUDGET
From allnutritious.com
SPRING VEGETABLE AND BEAN SOUP WITH CRISPY, CHEWY SOURDOUGH TOAST
From more.ctv.ca
ITALIAN POTATO SALAD WITH RED ONION & PANCETTA RECIPE - NEW IDEA …
From newideafood.com.au
EASY GREEK POTATO SALAD (PATATOSALATA) - MY GREEK DISH
From mygreekdish.com
WARM GERMAN POTATO SALAD | POTATO SALAD RECIPES | CATHERINE'S …
From vivarecipes.com
WARM ROASTED POTATO SALAD WITH PANCETTA, SUN-DRIED
From tastykitchen.com
ROASTED POTATO SALAD WITH CORN, RED BELL PEPPERS, PANCETTA
From potatogoodness.com
13 VEGETARIAN GRILLING RECIPES YOUR MEAT-FREE FRIENDS WILL LOVE
From news.yahoo.com
PERFECT POTATO SALAD RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
PEA, PANCETTA, FETA AND MINT SALAD RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
PURPLE POTATO CROQUETTES WITH KALE SALAD RECIPE - FORKS OVER KNIVES
From forksoverknives.com
POTATO AND PEA SALAD WITH CRISPY PANCETTA - RECIPES
From delicious.com.au
CLASSIC POTATO SALAD - SIMPLY POTATOES
From simplypotatoes.com
EASY POTATO SALAD RECIPE - THE SEASONED MOM
From theseasonedmom.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love