Pancetta Potato Salad North Country Pancetta
Prep Time: 15
Cook Time: 25
Description
Most potato salads don’t travel well. Mayo doesn’t hold up in a cooler, and by the time you’re eating it three hours later at a picnic table, it’s not at its best.
This one is built differently. It’s an Austrian-style potato salad — warm potatoes dressed in a mustard and vinegar mixture instead of mayonnaise, so it holds its texture and flavor whether it’s served right away or packed for later. Our Pancetta adds the crisp, savory edge that makes it feel like more than a side dish — small-batch and slow-smoked, so it brings real flavor instead of just crunch.
This is a make-ahead recipe. Let it rest, pack it up, and it’ll be just as good wherever you end up eating it.
Ingredients
Ingredients
- 2 lbs Yukon Gold potatoes, peeled, quartered, and cut into ½-inch slices
- ¾ cup minced red onion (about 1 small onion)
- 2 tbsp minced fresh chives
- ½ cup low-sodium chicken stock
- 1 tbsp Dijon mustard
- 3 tbsp white wine vinegar, divided
- ¼ cup extra-virgin olive oil
- 2 tsp sugar
- Kosher salt and freshly ground pepper, to taste
Cooking Instructions
- Cook the potatoes. Boil the potato slices in salted water until just tender, then drain.
- Crisp the pancetta. While the potatoes cook, crisp the diced pancetta in a skillet until browned. Set aside.
- Reduce the stock. Bring the chicken stock to a boil in a small saucepan and let it reduce to about two-thirds its original volume.
- Build the dressing. Off heat, whisk the vinegar, mustard, and sugar into the reduced stock.
- Dress the potatoes while warm. Pour the warm mixture over the still-warm potatoes along with the red onion, salt, and pepper. Stir gently — the starch the warm potatoes release is what thickens the dressing.
- Finish with oil. Stir in the olive oil.
- Add the pancetta and chives. Fold both in gently.
- Rest before serving. Let the salad sit at room temperature for about 30 minutes so the dressing fully absorbs.
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