New Season’s Potatoes with Pancetta, Walnut Oil, and Sherry Vinegar

December 14, 2011

Ingredients

Preparation

Step 1
Steam 14 ounces (400g) of new season’s waxy or floury potatoes until tender when pierced with the tip of a knife. Leave the skins on. They will be used uncut, so you need them to be as small as possible.
Step 2
Put a tablespoon of Dijon mustard in a small bowl with a pinch of sugar and three pinches of sea salt. Whisk in a tablespoon of sherry vinegar, then four of walnut oil. Stir in a tablespoon of cold water and a little pepper.
Step 3
Broil eight thin slices of pancetta until crisp. Snap them into short pieces. Coarsely chop a little parsley.
Step 4
Spoon the warm potatoes into a serving dish, toss gently with the dressing, then fold in the parsley and pancetta.

Tender

TagsPotato Salad Salad Salad Dressing Potato Root Vegetable Vegetable Pancetta Cured Meat Meat Side Dinner Lunch Easy Steam Cookbooks

Recipe notes

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