Roasted New Potato Salad With Pancetta-Rosemary Dressing

Note from Cheri: The recipe, text and photo below are reprinted with permission from Festive Picnics -- Recipes, Crafts and Decorations for Outdoor Occasions by Pamela Sheldon Johns and Jennifer Barry (2003, Ten Speed Press). Click here to learn more about this fabulous book and for another Festive Picnic sample recipe.

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.

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

Serves 6 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.