Roast New Potato Salad with Pancetta and Rosemary

Roast New Potato Salad with Pancetta and Rosemary
  • Recipe Comments
  • Max 5 stars
    My Rating
    (4 Ratings)
  • Prep:
  • Cook Time:
  • Total:
  • Serving:
Recipe for Roasted New Potato Salad with Pancetta Rosemary Dressing. Pancetta is a flavorful meat that derives its name from Pancia - Italian for "Belly".


  • 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


  1. 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.
  2. 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.