Author: Valerie@Snap-Peas
Italian Potato Salad a la GIada
- 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
- 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.
Recipe by snap-peas at https://www.snap-peas.com/2011/03/22/italian-potato-salad/
3.1.09