What about a nice salad with these small potatoes? What I like about this is that it’s quick to do and so good! We add pancetta to remind Italy. A beautiful onion, arugula, olive oil, and presto you’re done. Make a large family bowl so you’ll have some for the next day. Is it not pretty?
Ingredients you will need for the Potato Salad With Pancetta
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Serve 4 people
- 3/4 lb (350g) small potatoes
- A nice red onion
- 1 handful of arugula
- 6 slices of pancetta fine
- 2 tablespoon olive oil
- 2 tablespoons of Sherry Vinegar
- 1 pinch of Espelette pepper
- Salt and pepper
Bring a large amount of salted water to a boil.
Dip the potatoes and cook for 15 min, until they are tender.
Drain, let cool slightly, then cut them in half.
Rinse and drain the arugula.
Peel and cut into the onion into thin slices
Cut the pancetta into strips, brown the slices in a dry nonstick skillet for a few minutes if you wish.
In a large bowl, combine potatoes, onion, arugula and pancetta.
Add the olive oil and vinegar.
Add salt, pepper and a pinch of Espelette pepper if desired.
Serve chilled and enjoy!