Best 4 Potato Salad With Pancetta Rosemary And Lemon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Immerse yourself in a delightful culinary journey with this delectable potato salad, where smoky pancetta, aromatic rosemary, and vibrant lemon zest harmonize to create a symphony of flavors. This tantalizing dish is more than just a side; it's an explosion of textures and tastes that will elevate any summer gathering or picnic spread. We'll guide you through two irresistible variations: a classic mayonnaise-based dressing and a tangy vinaigrette, both complementing the tender potatoes and crispy pancetta. Let your taste buds embark on an unforgettable adventure as you discover the perfect potato salad to wow your loved ones.

Here are our top 4 tried and tested recipes!

POTATO SALAD WITH PANCETTA, ROSEMARY, AND LEMON



Potato Salad With Pancetta, Rosemary, and Lemon image

Lemon peel and lemon juice, rosemary, and an olive oil dressing give this a nice lightness. If you prefer a creamy potato salad, use 2/3 cup mayonnaise in place of the olive oil. Honestly, this is best if made the day before and allowed to rest overnight.

Provided by Annacia

Categories     Potato

Time 47m

Yield 8 serving(s)

Number Of Ingredients 11

5 ounces pancetta, 1/8-inch-thick slices (Italian bacon, about 5 slices)
1/4 cup fresh lemon juice
1 tablespoon minced fresh rosemary (less if using dried)
2 teaspoons finely grated lemon peel (optional if your not a lemon lover)
2 garlic cloves, pressed
1/2 cup olive oil (use more or less if you like)
1 teaspoon salt (or to your taste)
1/2 teaspoon pepper (or to your taste)
3 lbs yukon gold potatoes
3 large celery ribs, thinly sliced
2 tablespoons fresh parsley, chopped

Steps:

  • Preheat oven to 400°F Arrange pancetta slices on rimmed baking sheet, spacing apart. Bake until golden brown and crisp, about 20 minutes, watching carefully (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, salted, 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.

ROASTED POTATO SALAD WITH CRISPY ROSEMARY



Roasted Potato Salad with Crispy Rosemary image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 9

2 pounds medium red bliss potatoes
6 tablespoons sherry vinegar
2 tablespoons Dijon mustard
1 tablespoon drained capers, chopped, plus 1 teaspoon caper brine
6 cornichons, cut into 1/4-inch pieces, plus 1 tablespoon cornichon brine
1/4 cup extra-virgin olive oil
1/2 cup canola oil (see Cook's Note)
3 sprigs fresh rosemary
3 teaspoons kosher salt

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the potatoes in a single layer on a baking sheet and roast them until tender when pierced with the tip of a knife, 35 to 40 minutes.
  • In a bowl that is large enough to hold the potatoes, whisk together the sherry vinegar, mustard, capers and brine, and cornichons and brine. Whisk in the olive oil. Taste for seasoning.
  • Heat the canola oil in a medium skillet over medium heat. When it is hot, add the rosemary sprigs. They should bubble and froth slightly. Allow the rosemary to cook until its green color pales slightly and the needles become crispy, 2 to 3 minutes. Use a slotted spoon to remove them carefully from the oil and put them on a kitchen towel to drain. Season them with 1 teaspoon of the salt.
  • Halve the warm potatoes and add them to the bowl containing the dressing. As you mix, lightly crush them with the tines of a fork. Season with the remaining 2 teaspoons of salt. Flake the crispy rosemary needles from the stems over the potatoes. Discard the stems. Serve immediately.

ITALIAN POTATO SALAD WITH ROSEMARY, LEMON AND CAPERS



Italian Potato Salad with Rosemary, Lemon and Capers image

Categories     Salad     Citrus     Herb     Onion     Potato     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

2 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/4-inch-thick rounds
6 tablespoons olive oil (preferably extra-virgin)
1/4 cup fresh lemon juice
2 tablespoons drained capers
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons minced garlic
8 tablespoons sliced green onions

Steps:

  • Cook potato rounds in pot of boiling salted water until just tender, about 10 minutes. Drain. Cool potatoes slightly.
  • Whisk oil, lemon juice, capers, rosemary and garlic in medium bowl to blend. Season with salt and pepper.
  • Layer 1/4 of potatoes in bottom of medium bowl. Sprinkle with salt and pepper. Sprinkle 2 tablespoons green onions over, then drizzle with 3 tablespoons dressing. Repeat layering 3 more times with remaining potatoes, salt and pepper, green onions and dressing. (Can be made 6 hours ahead. Cover and chill. Let stand at room temperature 30 minutes before serving.)

PEA, PANCETTA & POTATO SALAD



Pea, pancetta & potato salad image

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

800g baby new potato
300g frozen peas
140g pancetta di cubetti
juice ½ lemon
handful each basil and mint, chopped

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

Tips:

  • Use a variety of potato types for a more complex flavor and texture. Waxy potatoes like Red Bliss or fingerling potatoes hold their shape well, while starchy potatoes like Russet or Yukon Gold potatoes will break down and create a creamier salad.
  • Don't overcook the potatoes. They should be tender but still slightly firm in the center.
  • Let the potatoes cool slightly before adding the dressing. This will help the potatoes absorb the flavors better.
  • Use a good quality olive oil for the dressing. It will make a big difference in the flavor of the salad.
  • Add some fresh herbs to the dressing for a pop of flavor. Dill, parsley, and chives are all good choices.
  • Serve the potato salad with grilled or roasted meats, fish, or vegetables.

Conclusion:

Potato salad is a classic summer dish that is perfect for potlucks, picnics, and barbecues. It is easy to make and can be tailored to your own taste preferences. With a little creativity, you can create a potato salad that is both delicious and visually appealing.

Related Topics