This recipe is from one of my favorite celebrity chefs, Giada De Laurentis. The only variation from her recipe is the addition of pancetta.
I served the potato salad with pork tenderloin and mustard sauce, will share that great summer recipe next go round.
I’m joining Tuesday Night Supper Club at Fudge Ripple, be sure to visit – always some fabulous recipes there!
Italian Potato Salad
Italian Potato Salad a la GIada
Author: Valerie@Snap-Peas
Recipe type: side dish
Ingredients
- 1 pound baby red potatoes, halved
- 1 pint cherry tomatoes, halved
- 3 scallions, thinly sliced
- ⅓ cup pitted black olives, halved
- ⅓ cup chopped fresh flat-leaf parsley
- 2 tablespoons capers, rinsed and drained
- 1 tablespoon chopped fresh thyme leaves
- ¼ cup extra-virgin olive oil
- 1 large lemon, zested
- Kosher salt and freshly ground black pepper
- 3 slices pancetta, diced
Instructions
- Boil the potatoes until tender, drain.
- Cook diced pancetta until crisp, drain on paper towels, set aside.
- Combine potatoes, scallions, olices, parsley,capers, thyme, olive oil, and lemon zest.
- Season with salt and pepper to taste
- Toss and refrigerate for 1 hour.
- Toss again
- Add the pancetta and serve.
Miz Helen says
This looks like a great Italian Salad. Thank you for sharing and you have a great day!
Christy says
yum…this sure does look good. i love a salty-briny salad…and i am a real sucker for potatoes. i am definitely going to give this a try. love your addition of pancetta. thank you for sharing with tuesday night supper club.