What comes to mind when I say . . . potato salad?
Cold potatoes, mayonnaise or sour cream, maybe eggs? Well that salad definitely has it’s place on my picnic table. But sometimes I like to switch things up. This roasted potato salad has an element of rustic sophistication. A variety of baby potatoes keeps it visually interesting. Pancetta lends another salty, smoky bite. And while I find potatoes in nearly any form comforting, it’s the sweet, tangy drizzle of warm oil mixed with mild and softened shallots that has me believing that a day with this salad in it is going to be A-Okay!
This salad can be made at any time of the year and is meant to be served warm. It’s just as charming for your backyard cookout as it is elegant for your Thanksgiving table.
Originally I was going to use these lovely red, white and purple potatoes for a 4th of July celebration. But roasting does mute the colors. That’s okay. The trade off is amazing flavor!
And truthfully, it’s not necessary to use baby potatoes. As a matter of fact, I think this recipe would be really flavorful with some sweet potatoes thrown in the mix! And if you don’t have pancetta, of course bacon would do just fine. Want to keep this vegetarian? How about some finely chopped mushroom in place of the meat? Add a sprinkling of chives for freshness and color!
This warm potato salad reheats well. I like to serve it with extra dressing and sour cream on the side. The warm crispy potatoes, chewy pancetta, sweet and tangy vinaigrette, and a cool dollop of sour cream make for one amazingly flavorful bite!
Treat yourself right and make this salad soon!
The same boiling water that softens potatoes, hardens eggs. It’s all about what you’re made of, not your circumstances.
- For the Potatoes:
- 3 pounds of mixed baby potatoes, sliced in half
- 3 Tablespoons of olive oil
- 2 teaspoons of Kosher salt
- For the Vinaigrette:
- 1 cup of olive oil
- 4 shallots, minced
- 4 ounces of pancetta, diced
- 3 cloves of garlic, minced
- 3 Tablespoons of white balsamic vinegar
- 4 teaspoons of freshly squeezed lemon juice
- 3 Tablespoons of fresh snipped chives
- Kosher salt and freshly cracked black pepper to taste
- Preheat your oven to 400 degrees F.
- Cut your potatoes in half. Place them on a rimmed baking sheet. Drizzle the potatoes with your 3 Tablespoons of olive oil. Sprinkle them with about 2 teaspoons of Kosher salt. Toss gently to coat.
- Roast the potatoes for about 45 minutes, tossing gently every 15 minutes, until they are golden brown. Remove from the oven and cool slightly while you make the vinaigrette.
- Pour a splash of olive oil into a saute pan set over medium low heat. Add the pancetta and the shallots. Saute gently until the shallots are tender and fragrant, about 10 minutes.
- Add the garlic and saute for another 2 minutes.
- Season with salt.
- Pour in the vinegar and lemon juice and simmer for another minute.
- Pour in the remaining olive oil and heat through.
- Add freshly cracked black pepper ( a few turns) to taste.
- Adjust seasonings as desired. Add more vinegar or juice, or salt and pepper to suit your taste.
- Stir in 2 Tablespoons of chives.
- Pour half of the vinaigrette over the potatoes, tossing gently to coat. Add more as needed or serve remaining vinaigrette, warm, on the side.
- Sprinkle with another Tablespoon of chives before serving.
If you ate today, thank a farmer!