So, this here’s a kindofa riff on German potato salad, in that it has bacon (well, pancetta), and is tossed in a garlicky dressing while warm.
Then, things get interesting, by which I mean mayonnaise gets added, along with some other, more usual potato salad add-ins (scallions, pickle relish, stuff like that).
And it is all served warm, or at room temperature.
Thanks to Ranch Maven at allrecipes.com for the original recipe.
•24 oz small red potatoes
•1 pkg Italian salad dressing mix*
•1/4 cup sherry vinegar
•1/4 cup water
•3/4 cup olive oil
•1/4 cup canola oil
•2 oz chopped pancetta, cooked
•1/2 cup chopped scallions
•1/2 cup chopped carrots
•1/4 cup dill relish
•1/2 cup mayonnaise
•Chopped fresh parsley
*I use this locally made all-natural dressing mix, which can be bought on line here.
Cook the pancetta until browned and crispy, then drain and set aside.
In the same pot, add the potatoes and cover with cold water.
Bring to a boil over high heat, then reduce the heat to medium low, cover, and simmer for 20 minutes, just until they are tender.
Drain the potatoes and set aside to rest.
Whisk the dressing mix together with the sherry vinegar, water, and oils until well blended.
Transfer the hot potatoes to a large bowl and cut them into rough chunks with a knife.
Pour the dressing over the hot potatoes and toss to coat evenly.
Set aside to cool to room temperature, then add the remaining ingredients and toss to blend well.
I have to admit that I was a bit concerned about the combination of oil and vinegar and mayonnaise, but it all really worked together well.
Note: If you have any leftovers and stash ’em in the fridge, the olive oil will solidify, so you’ll need to allow the salad to come to room temperature and toss again before serving. Small price to pay, really, for a nicely different potato salad.