Roasted Pancetta Potato Salad
Roasted Pancetta Potato Salad combines golden baby potatoes with crispy pancetta, peppery arugula, sun-dried tomatoes, and Parmesan. A warm Dijon vinaigrette brings the bold Italian flavours together.
Equipment
- Baking sheet
- Large mixing bowl
- Large skillet
- Parchment paper
- Serving platter
- Small mixing bowl
- Whisk
Ingredients
For the Roasted Potatoes
- 2 pounds Baby Red Potatoes quartered
- 2½ tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper freshly ground
For the Pancetta
- ⅓ pound Pancetta thinly sliced
- For the Dijon Vinaigrette
- 1 clove Garlic minced
- 1½ teaspoons Dijon Mustard
- 1 tablespoon plus 1 teaspoon Red Wine Vinegar
- 3½ tablespoons Sun-Dried Tomato Oil
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Black Pepper freshly ground
For the Salad
- 8 Sun-Dried Tomatoes drained and chopped
- 2 cups Baby Arugula loosely packed
- ¼ cup Parmesan Cheese shaved
Instructions
For the Roasted Potatoes
- Preheat the oven to 400°F (200°C).
- Line a large baking sheet with parchment paper.
- Scrub the baby potatoes thoroughly.
- Cut the potatoes into evenly sized 1-inch pieces.
- Arrange the potatoes in a single layer on the prepared baking sheet.
- Drizzle the potatoes with olive oil.
- Season with kosher salt and black pepper.
- Toss until the potatoes are evenly coated.
- Roast for 30 to 35 minutes until browned and tender.
- Turn the potatoes halfway through the cooking time.
- Remove the potatoes from the oven.
- Let them cool for 5 minutes.
For the Pancetta
- Heat a large skillet over medium-high heat.
- Add the pancetta to the hot skillet.
- Cook for approximately 4 minutes until browned and crisp.
- Transfer the pancetta to a plate lined with paper towels.
- Let it cool slightly before breaking it into large pieces.
For the Dijon Vinaigrette
- Place the garlic, Dijon mustard, red wine vinegar, and sun-dried tomato oil in a small mixing bowl.
- Whisk until the dressing is smooth and emulsified.
- Season with kosher salt and black pepper.
For the Salad
- Place the warm roasted potatoes in a large mixing bowl.
- Add the crispy pancetta, sun-dried tomatoes, and baby arugula.
- Pour the Dijon vinaigrette over the salad.
- Toss gently until all the ingredients are evenly coated.
- Transfer the salad to a serving platter.
- Scatter the shaved Parmesan over the top.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the salad warm as a substantial lunch or alongside grilled chicken, steak, pork tenderloin, or fish. It also works well at a barbecue or buffet. Add crusty Italian bread when serving it as a light main course.Recipe Notes
Cut the potatoes into evenly sized pieces so they finish roasting at the same time. Arrange them in one layer and use two baking sheets when necessary. Overcrowded potatoes will steam instead of developing crisp, golden edges.Variations
Replace the pancetta with bacon or prosciutto. Baby spinach can replace the arugula for a milder flavour. Add toasted pine nuts, olives, roasted peppers, artichoke hearts, or thinly sliced red onion. Pecorino Romano may be used instead of Parmesan.Make-Ahead and Storage
The potatoes, pancetta, and dressing can be prepared several hours ahead and stored separately. Warm the potatoes before assembling the salad and add the arugula just before serving. Refrigerate leftovers in a covered container for up to two days, although the arugula will soften.Wine Advice
A crisp Pinot Grigio balances the salty pancetta, Parmesan, and tangy vinaigrette. A light Pinot Noir is a suitable red wine choice for the roasted potatoes and sun-dried tomatoes.Nutrition values
Calories: 485 kcal | Carbohydrates: 43 g | Protein: 15 g | Fat: 29 g | Saturated Fat: 8 g | Sodium: 920 mg | Sugar: 5 g