Roast New Potato Salad with Pancetta and Rosemary -

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Roast New Potato Salad with Pancetta and Rosemary

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By Pamela Sheldon Johns and Jennifer Barry

Posted July 23rd, 2007

This article is reprinted with permission from Festive Picnics: Recipes Crafts & Decorations for Outdoor Occasions, by Pamela Sheldon Johns, (2004, Ten Speed Press)

Festive Picnics: Recipes Crafts & Decorations for Outdoor Occasions

Servings:	6
Author Notes:	Pancetta is a flavorful meat that derives its name from Pancia - Italian for "Belly". It is made by rubbing a slab of pork belly with a mixture of spices and curing it for two months or longer. Bacon can be substituted.
Ingredients:	2 pounds new potatoes, scrubbed and halved 6 tablespoons extra-virgin olive oil salt and freshly ground black pepper 1 onion, diced 4 ounces pancetta, diced 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 3/4 cup extra-virgin olive oil 3 tablespoons minced fresh rosemary
Instructions:	Preheat the oven to 400°F. Toss the potatoes with 4 tablespoons of olive oil and place in a roasting pan. Season with salt and pepper. Spread in the roasting pan and roast, turning occasionally, until golden brown and fork tender, about 20 minutes. Set aside to cool. In a small sauté pan, heat 2 tablespoons of the olive oil over medium heat and sauté the onion and pancetta 3 to 4 minutes, or until lightly browned. Set aside to cool. In a large bowl, combine the vinegar and mustard. While constantly whisking, drizzle in the remaining 3/4 cup olive oil. Add the onion and pancetta mixture and rosemary. Add the potatoes and Toss to coat well.