Best 5 Pea Pancetta Potato Salad Recipes
Indulge in a delightful culinary journey with our tantalizing Pea, Pancetta, and Potato Salad, a harmonious blend of flavors and textures that will elevate your taste buds. This delectable salad combines the鮮嫩crispness of fresh peas, the savory smokiness of pancetta, and the earthy goodness of tender potatoes, all enveloped in a creamy, tangy dressing. Prepared with love and attention to detail, this dish promises a symphony of flavors that will leave you craving more. Our article not only features this exceptional recipe but also presents a collection of equally enticing salads, each offering a unique flavor profile to satisfy your culinary desires. Discover the vibrant Mediterranean flavors of our Lemony Orzo Salad, bursting with fresh herbs and zesty citrus notes. Embark on a culinary adventure with our Asian-inspired Quinoa Salad, where aromatic spices and crunchy vegetables dance together in harmony. For a touch of classic elegance, our Waldorf Salad awaits, where crisp apples, crunchy walnuts, and creamy mayonnaise create a timeless masterpiece. With so many delectable options to choose from, our article caters to diverse tastes and preferences, ensuring a delightful culinary experience for every palate.
Here are our top 5 tried and tested recipes!
POTATO SALAD WITH PEAS
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 0
Steps:
- Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.
PEA, PANCETTA & POTATO SALAD
A little pancetta goes a long way in this vibrant, summer side dish
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cook the potatoes in a large pan of boiling salted water for 8 mins, or until tender, adding the peas for the final min of cooking. Drain.
- Meanwhile, fry the pancetta in a frying pan until crisp. Remove from the heat and add the lemon juice and some seasoning. Throw the potatoes, peas, basil and mint into the pan and stir together. Just as good served hot or cool.
Nutrition Facts : Calories 203 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 1.23 milligram of sodium
POTATO, SNAP PEA, AND PEA-TENDRIL SALAD
The peas and dressed potatoes can be cooked two days ahead and refrigerated until ready to serve. Bring them to room temperature, then toss them with the pea tendrils, mint, bacon, and dressing just before serving. The seasoned rice vinegar tossed with minced shallot is Lost Kitchen chef/owner Erin French's signature flavor; she loves it in salads of all kinds.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h25m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Cook bacon in a skillet over medium-high until crisp, 7 to 9 minutes. Drain on paper towels; cut crosswise into 1/2-inch pieces.
- In a bowl, combine shallot and vinegar; let stand 15 minutes. Whisk in oil and 2 tablespoons mint; season with coarse salt and pepper.
- Bring a large pot of water to a boil. Add 1 tablespoon coarse salt and snap peas. Return to a boil, then cook just until tender, about 45 seconds. Using a slotted spoon, transfer to a colander and run under cold water; drain well and slice crosswise on the bias.
- Add potatoes to boiling water; return to a boil, then reduce heat and vigorously simmer until tender, 12 to 14 minutes. Drain; toss potatoes with 3 tablespoons dressing. Spread on a baking sheet and let cool completely, about 30 minutes.
- In a bowl, toss together potatoes, peas, pea tendrils and flowers, remaining 4 tablespoons mint, and bacon, then toss with about 1/4 cup dressing. Serve, garnished with tiny mint leaves and sprinkled with flaky salt.
PEAS & PANCETTA
Steps:
- Heat the olive oil in a medium (10-inch) saute pan, add the pancetta and shallot, and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the pancetta is browned and the shallot is tender. Add the frozen peas, 1 teaspoon salt, and 1/4 teaspoon pepper and cook over medium-low heat for 4 to 5 minutes, until the peas are hot. Stir in the mint, taste for seasonings, and serve hot.
SIMPLE BUT TASTY POTATO AND PANCETTA SALAD
Delicious potato salad recipe that I made up. I always make it for any BBQs or summer parties we have at home and there is never any left. Also make it regularly to eat for lunches and it always goes down well with my friends who sometimes ask me to make extra portions so they can have it for lunch at work too :-) A 1kg bag of potatoes makes enough for 4-8 portions depending on whether you are eating it as a full meal e.g. 4 portions if eating as a meal in itself, or 8 portions if serving as a side at a BBQ etc. It can be eaten straight away but it tastes better the longer it's left for the flavours to mature. I usually leave it at least overnight before eating but sometimes even longer, up to a few days and it tastes better the longer you leave it :-) Please not prep time does not include allowing to cool before adding the mayo.
Provided by choppo
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Tips:
- Pancetta adds a delicious savory flavor to the salad. If you don't have pancetta, you can substitute bacon or guanciale. - Use waxy potatoes for this salad, as they hold their shape better than starchy potatoes. - Boil the potatoes until they are just tender, as they will continue to cook in the dressing. - To make the dressing, whisk together olive oil, vinegar, mustard, honey, salt, and pepper. - Add the dressing to the salad while it is still warm, so that the potatoes can absorb the flavors. - Be sure to taste the dressing and adjust the seasonings to your liking. - Serve the salad warm or at room temperature.Conclusion:
Pea, Pancetta, and Potato Salad is a delicious and easy-to-make salad that is perfect for a summer picnic or potluck. The combination of pancetta, potatoes, peas, and hard-boiled eggs is classic, and the dressing is simple but flavorful. This salad is sure to be a hit with everyone who tries it.
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