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Deluxe
Potato Salad
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NOTES:
Serves 6
Boil potatoes in salty-like-the-sea water until tender (taste!) and strain.
Render pancetta on medium heat in a deep sauce pan until really crisp. Use a slotted spoon to remove from the pan onto a plate lined with paper towels. Let fat cool (but not solidify) and store for the next time you cook eggs, make pasta sauce, or roast vegetables.
Combine ingredients with a spatula in a large kitchen bowl.
Add more Vivienne Dressing to taste. If presenting in different bowl, transfer.
Garnish with Pecorino Romano, fresh ground black pepper, and dill.
Render pancetta on medium heat in a deep sauce pan until really crisp. Use a slotted spoon to remove from the pan onto a plate lined with paper towels. Let fat cool (but not solidify) and store for the next time you cook eggs, make pasta sauce, or roast vegetables.
Combine ingredients with a spatula in a large kitchen bowl.
Add more Vivienne Dressing to taste. If presenting in different bowl, transfer.
Garnish with Pecorino Romano, fresh ground black pepper, and dill.
Ingredients
2 lbs
Creamer potatoes, halved
1 cup
Pancetta, diced
2
Shallots, minced
1/4 cup
Cornichons, minced
1 tbsp
Whole-grain mustard
1/2 cup
Fresh dill, picked and chopped
1 & 1/4 cup
Vivienne® Romano Cheese Dressing, shaken vigorously
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