- Recipe created by FabFood on Jul 23, 2007
- Permalink: http://sheknows.com/recipes/roast-new-potato-salad-with-pancetta-and-rosemary
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- 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
- 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.