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 us of Italy. A beautiful onion, arugula, olive oil, and you’re done. Make a large family bowl so you’ll have more for the next day.
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Ingredients you will need for the Potato Salad
Specific ingredients:
You can order the specific ingredients of this recipe online via Amazon:
- Sherry Vinegar
Photo credit: © Eatwell101.com
- Espelette Pepper
Photo credit: © Eatwell101.com
Serve 4 people
- 3/4 lb (350g) small potatoes
- A nice red onion
- 1 handful of arugula
- 6 slices of pancetta fine
- 2 tablespoons olive oil
- 2 tablespoons of Sherry Vinegar
Photo credit: © Eatwell101.com
- 1 pinch of Espelette pepper
- Salt and pepper
Instructions
1. Bring a large amount of salted water to a boil.
2. Boil the potatoes and cook for 15 min, until they are tender.
3. Drain, let cool slightly, then cut them in half.
4. Rinse and drain the arugula.
5. Peel and cut the onion into thin slices
6. Cut the pancetta into strips, brown in a dry nonstick skillet for a few minutes if you wish.
7. In a large bowl, combine potatoes, onion, arugula, and pancetta.
8. Add the olive oil and vinegar.
9. Add salt, pepper, and a pinch of Espelette pepper if desired.
Serve chilled and enjoy!
Photo credit: © Eatwell101.com
Pancetta Potato Salad Recipe
- 3/4 lb (350g) small potatoes
- A nice red onion
- 1 handful of arugula
- 6 slices of pancetta fine
- 2 tablespoons olive oil
- 2 tablespoons of Sherry Vinegar
- 1 pinch of Espelette pepper
- Salt and pepper
Instructions
- Bring a large amount of salted water to a boil.
- Boil 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 the onion into thin slices
- Cut the pancetta into strips, brown 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
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