Potato Grilled Pancetta And Chive Salad Recipes

GRILLED POTATO SALAD

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.
• Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.
• Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.

POTATO, BACON, AND CHIVE SALAD

Steps:

• Cook potatoes in large saucepan of boiling salted water until tender, about 30 minutes. Drain. Cool 15 minutes. Peel while still warm, then cut into 1/3-inch-thick slices. Transfer to medium bowl.
• Meanwhile, cook bacon in medium skillet over medium-high heat until beginning to brown, about 5 minutes. Add onion; reduce heat to medium-low. Sauté onion until translucent, about 3 minutes. Add broth and vinegar; bring to boil.
• Pour hot dressing over potatoes; toss gently. Fold in 1/2 cup chives. Season with salt and pepper. Let stand until broth mixture is absorbed, occasionally tossing gently, about 30 minutes. Sprinkle salad with 1/4 cup chives. Toss gently and serve.

BACON AND SHALLOT POTATO SALAD

Steps:

• Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them. Transfer to a large bowl.
• Meanwhile, fry bacon in a large skillet over medium-high heat until crisp. Remove with a slotted spoon and transfer to a paper-towel-lined plate.
• Stir shallots into the skillet with the bacon fat and fry for a minute, until just slightly crisped. Remove from heat.
• In a medium bowl, whisk together mustard, vinegar, salt and pepper. Whisk in shallots and bacon drippings. Crumble in bacon. Immediately toss potatoes with dressing. Adjust seasonings if necessary. Garnish with parsley and more vinegar if you like and serve warm or at room temperature.

POTATO SALAD WITH CHIVES

Steps:

• Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water.
• In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.

POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON

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 BUT TASTY POTATO AND PANCETTA SALAD

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.

POTATO SALAD WITH CHIVES

Steps:

• Cook potatoes in boiling water in saucepan 18 to 20 min. or until tender; drain. Cool.
• Meanwhile, mix mayo, dressing and garlic until blended.
• Place potatoes in large bowl. Add mayo mixture and chives; mix lightly.

POTATO SALAD WITH GARLIC MAYONNAISE AND CHIVES

Steps:

• In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, 15 to 20 minutes. Drain potatoes and cool until they can be handled.
• While potatoes are cooling, in a large bowl whisk together garlic paste, 3 1/2 tablespoons lemon juice, mayonnaise, and hot water.
• Peel potatoes and cut in half. Add potatoes and chives to dressing and toss well. Season salad with additional lemon juice and salt and pepper. Salad may be made 1 day ahead and kept chilled, covered. Before serving, toss salad with 1 to 2 tablespoons water to moisten dressing.
• Serve salad at room temperature.

POTATO, GRILLED PANCETTA AND CHIVE SALAD

Steps:

• Steam the potatoes until tender (about 20 minutes). Crumble the pancetta.
• 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.
• 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.