POTATO, GRILLED PANCETTA AND CHIVE SALAD

Potato, Grilled Pancetta And Chive Salad image

Provided by Moira Hodgson

Categories easy, salads and dressings, appetizer, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 pounds Yukon Gold potatoes
4 slices pancetta, grilled until crisp
1 tablespoon Dijon mustard
1 clove garlic
2 to 3 tablespoons balsamic vinegar (or to taste)
Coarse salt and freshly ground pepper to taste
3/4 cup extra-virgin olive oil
1 bunch fresh chives, minced

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.

Nutrition Facts : @context http, Calories 669, UnsaturatedFat 41 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 10 grams, Sodium 732 milligrams, Sugar 4 grams, TransFat 0 grams