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New Season’s Potatoes with Pancetta, Walnut Oil, and Sherry Vinegar

Ingredients

Preparation

  1. Step 1

    Steam 14 ounces (400g) of new season’s waxy or floury potatoes until tender when pierced with the tip of a knife. Leave the skins on. They will be used uncut, so you need them to be as small as possible.

    Step 2

    Put a tablespoon of Dijon mustard in a small bowl with a pinch of sugar and three pinches of sea salt. Whisk in a tablespoon of sherry vinegar, then four of walnut oil. Stir in a tablespoon of cold water and a little pepper.

    Step 3

    Broil eight thin slices of pancetta until crisp. Snap them into short pieces. Coarsely chop a little parsley.

    Step 4

    Spoon the warm potatoes into a serving dish, toss gently with the dressing, then fold in the parsley and pancetta.

Tender
TagsPotato SaladSaladSalad DressingPotatoRoot VegetableVegetablePancettaCured MeatMeatSideDinnerLunchEasySteamCookbooks
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