Potato, Grilled Pancetta And Chive Salad
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds Yukon Gold potatoes
- 4slices pancetta, grilled until crisp
- 1tablespoon Dijon mustard
- 1clove garlic
- 2 to 3tablespoons balsamic vinegar (or to taste)
- Coarse salt and freshly ground pepper to taste
- ¾cup extra-virgin olive oil
- 1bunch fresh chives, minced
Nutritional analysis per serving (4 servings)
662 calories; 52 grams fat; 9 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 6 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 9 grams protein; 732 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Steam the potatoes until tender (about 20 minutes). Crumble the pancetta.
- Step 2
Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, a little at a time, creating an emulsion.
- Step 3
When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and chives and toss thoroughly. Serve at room temperature and correct seasoning just before serving.
Private Notes
Comments
Amazing! Haven't worked with pancetta much, bought some in a cylinder shape, we sliced it in rather thick rounds, grilled and cubed (rather than crumble). Substitued 1/2 bunch scallions for the chives because that's what was on hand, they were great.
Wonderful! Cooked this for the Super Bowl Party and everyone loved the balsamic dressing.
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