Not your typical potato salad
Leeks and pancetta give this potato salad a burst of flavor. Mixed with creamy mayo and diced pickle, this one is a crowd pleaser! Usually potato salad is mixed with onion, celery and bacon, venture out and try this new combination you will love it!
What is pancetta?
I like pancetta for this dish because it is not as smoky as bacon. Pancetta is salt cured, and not smoked. I prefer the sweeter, less smoky flavor in this potato salad because it pairs better with the leeks and potato. If you haven’t tried pancetta yet, you should! It comes in round slices, or you can find it diced. Look for it in the deli meat isle. Like bacon, it should be cooked before eating.
Creamy Potato Leek Pancetta Salad
You Need
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Method
Cook Potatoes
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- Dice potatoes into 1/2 inch cubes. You can peel them if you like, I left the peels on.
- Cover potatoes by 1 inch with water, cover, bring to a boil.
- Remove lid, add 2 smashed garlic cloves and 1 teaspoon kosher salt to the water. Boil for about 7 minutes, or JUST until tender. Test by cutting through potato with a knife, you do not want these over cooked. A little resistance from the potato with the knife is good.
- Drain potatoes. Rinse with cold water.
Dress the Potatoes
-
- Sprinkle vinegar over potatoes, toss.
- In a saute´ pan over medium low heat, slowly cook pancetta. We want to render out some of the fat, and crisp the pancetta. After 4 minutes, add the leeks. Add ground black pepper.
- Stir, and cook until just softened. I like the leeks to have a little bite to them when added to the potato salad, and not be too soft.
- Remove leek pancetta mixture from heat.
- In a large bowl, mix mayonnaise, mustard, pickles, slightly cooled leeks and pancetta. Mix.
- Taste this mixture. It might be salty enough with the pancetta, or it might need a little kosher salt for taste.
- Add potatoes to mayonnaise mixture. Toss, don't stir. Toss by gently lifting potatoes up, stirring will squash the potatoes and mash them.
Note
I like my potato salad at room temp, or feel free to let it chill in the refrigerator before serving.
pancetta, leeks, leek, potato salad, picnic recipes, summer recipes, mayonnaise
Leeks and pancetta give this potato salad a burst of flavor. Mixed with creamy mayo and diced pickle, this one is a crowd pleaser! Usually potato salad is mixed with onion, celery and bacon, venture out and try this new combination you will love it!
What is pancetta?
I like pancetta for this dish because it is not as smoky as bacon. Pancetta is salt cured, and not smoked. I prefer the sweeter, less smoky flavor in this potato salad because it pairs better with the leeks and potato. If you haven’t tried pancetta yet, you should! It comes in round slices, or you can find it diced. Look for it in the deli meat isle. Like bacon, it should be cooked before eating.
Creamy Potato Leek Pancetta Salad
You Need
-
-
-
-
-
-
-
-
-
-
-
Method
Cook Potatoes
-
- Dice potatoes into 1/2 inch cubes. You can peel them if you like, I left the peels on.
- Cover potatoes by 1 inch with water, cover, bring to a boil.
- Remove lid, add 2 smashed garlic cloves and 1 teaspoon kosher salt to the water. Boil for about 7 minutes, or JUST until tender. Test by cutting through potato with a knife, you do not want these over cooked. A little resistance from the potato with the knife is good.
- Drain potatoes. Rinse with cold water.
Dress the Potatoes
-
- Sprinkle vinegar over potatoes, toss.
- In a saute´ pan over medium low heat, slowly cook pancetta. We want to render out some of the fat, and crisp the pancetta. After 4 minutes, add the leeks. Add ground black pepper.
- Stir, and cook until just softened. I like the leeks to have a little bite to them when added to the potato salad, and not be too soft.
- Remove leek pancetta mixture from heat.
- In a large bowl, mix mayonnaise, mustard, pickles, slightly cooled leeks and pancetta. Mix.
- Taste this mixture. It might be salty enough with the pancetta, or it might need a little kosher salt for taste.
- Add potatoes to mayonnaise mixture. Toss, don't stir. Toss by gently lifting potatoes up, stirring will squash the potatoes and mash them.
Note
I like my potato salad at room temp, or feel free to let it chill in the refrigerator before serving.
pancetta, leeks, leek, potato salad, picnic recipes, summer recipes, mayonnaise
What is pancetta?
I like pancetta for this dish because it is not as smoky as bacon. Pancetta is salt cured, and not smoked. I prefer the sweeter, less smoky flavor in this potato salad because it pairs better with the leeks and potato. If you haven’t tried pancetta yet, you should! It comes in round slices, or you can find it diced. Look for it in the deli meat isle. Like bacon, it should be cooked before eating.
Creamy Potato Leek Pancetta Salad
You Need
-
-
-
-
-
-
-
-
-
-
-
Method
Cook Potatoes
-
- Dice potatoes into 1/2 inch cubes. You can peel them if you like, I left the peels on.
- Cover potatoes by 1 inch with water, cover, bring to a boil.
- Remove lid, add 2 smashed garlic cloves and 1 teaspoon kosher salt to the water. Boil for about 7 minutes, or JUST until tender. Test by cutting through potato with a knife, you do not want these over cooked. A little resistance from the potato with the knife is good.
- Drain potatoes. Rinse with cold water.
Dress the Potatoes
-
- Sprinkle vinegar over potatoes, toss.
- In a saute´ pan over medium low heat, slowly cook pancetta. We want to render out some of the fat, and crisp the pancetta. After 4 minutes, add the leeks. Add ground black pepper.
- Stir, and cook until just softened. I like the leeks to have a little bite to them when added to the potato salad, and not be too soft.
- Remove leek pancetta mixture from heat.
- In a large bowl, mix mayonnaise, mustard, pickles, slightly cooled leeks and pancetta. Mix.
- Taste this mixture. It might be salty enough with the pancetta, or it might need a little kosher salt for taste.
- Add potatoes to mayonnaise mixture. Toss, don't stir. Toss by gently lifting potatoes up, stirring will squash the potatoes and mash them.
Note
I like my potato salad at room temp, or feel free to let it chill in the refrigerator before serving.
pancetta, leeks, leek, potato salad, picnic recipes, summer recipes, mayonnaise
I like pancetta for this dish because it is not as smoky as bacon. Pancetta is salt cured, and not smoked. I prefer the sweeter, less smoky flavor in this potato salad because it pairs better with the leeks and potato. If you haven’t tried pancetta yet, you should! It comes in round slices, or you can find it diced. Look for it in the deli meat isle. Like bacon, it should be cooked before eating.
Creamy Potato Leek Pancetta Salad
You Need
-
-
-
-
-
-
-
-
-
-
-
Method
Cook Potatoes
-
- Dice potatoes into 1/2 inch cubes. You can peel them if you like, I left the peels on.
- Cover potatoes by 1 inch with water, cover, bring to a boil.
- Remove lid, add 2 smashed garlic cloves and 1 teaspoon kosher salt to the water. Boil for about 7 minutes, or JUST until tender. Test by cutting through potato with a knife, you do not want these over cooked. A little resistance from the potato with the knife is good.
- Drain potatoes. Rinse with cold water.
Dress the Potatoes
-
- Sprinkle vinegar over potatoes, toss.
- In a saute´ pan over medium low heat, slowly cook pancetta. We want to render out some of the fat, and crisp the pancetta. After 4 minutes, add the leeks. Add ground black pepper.
- Stir, and cook until just softened. I like the leeks to have a little bite to them when added to the potato salad, and not be too soft.
- Remove leek pancetta mixture from heat.
- In a large bowl, mix mayonnaise, mustard, pickles, slightly cooled leeks and pancetta. Mix.
- Taste this mixture. It might be salty enough with the pancetta, or it might need a little kosher salt for taste.
- Add potatoes to mayonnaise mixture. Toss, don't stir. Toss by gently lifting potatoes up, stirring will squash the potatoes and mash them.
Note
I like my potato salad at room temp, or feel free to let it chill in the refrigerator before serving.
pancetta, leeks, leek, potato salad, picnic recipes, summer recipes, mayonnaise
Creamy Potato Leek Pancetta Salad
You Need
Method
Cook Potatoes
-
- Dice potatoes into 1/2 inch cubes. You can peel them if you like, I left the peels on.
- Cover potatoes by 1 inch with water, cover, bring to a boil.
- Remove lid, add 2 smashed garlic cloves and 1 teaspoon kosher salt to the water. Boil for about 7 minutes, or JUST until tender. Test by cutting through potato with a knife, you do not want these over cooked. A little resistance from the potato with the knife is good.
- Drain potatoes. Rinse with cold water.
Dress the Potatoes
-
- Sprinkle vinegar over potatoes, toss.
- In a saute´ pan over medium low heat, slowly cook pancetta. We want to render out some of the fat, and crisp the pancetta. After 4 minutes, add the leeks. Add ground black pepper.
- Stir, and cook until just softened. I like the leeks to have a little bite to them when added to the potato salad, and not be too soft.
- Remove leek pancetta mixture from heat.
- In a large bowl, mix mayonnaise, mustard, pickles, slightly cooled leeks and pancetta. Mix.
- Taste this mixture. It might be salty enough with the pancetta, or it might need a little kosher salt for taste.
- Add potatoes to mayonnaise mixture. Toss, don't stir. Toss by gently lifting potatoes up, stirring will squash the potatoes and mash them.
Note
I like my potato salad at room temp, or feel free to let it chill in the refrigerator before serving.
pancetta, leeks, leek, potato salad, picnic recipes, summer recipes, mayonnaise
