Warm Potato Salad with Crispy Bacon (Patate e Pancetta) by Chef Gino D'Acampo
4 servings
25 minutes
Warm potato salad with crispy bacon is a classic European dish that combines simplicity and rich flavor. The origins of this recipe trace back to the traditional cuisines of Italy and France, where warm potato salads were often served as a side or standalone dish. Tender young potatoes soak up the aromas of white wine vinegar and grainy mustard, creating a light tang that perfectly complements the salty taste of crispy bacon. The addition of fresh green onions adds brightness, while pumpkin seeds provide a pleasant nutty note. This dish can be served as a warm salad alongside meat mains or as a standalone appetizer for dinner. It is perfect for cozy home evenings when you want to enjoy the harmony of flavors and textures.
1
Pour water into a large pot, add salt, and bring to a boil. Add the potatoes and cook until soft for 18 minutes.
- New potatoes: 900 g
2
Meanwhile, heat olive oil in a pan and fry the bacon until it becomes very crispy. Transfer to a plate and let the bacon cool. Cut it into small pieces.
- Olive oil: 1 tablespoon
- Bacon: 8 pieces
3
Transfer the warm potatoes to a wide bowl and add vinegar and mustard. Add green onions and half of the bacon.
- White wine vinegar: 1 tablespoon
- Wholegrain mustard: 0.5 tablespoon
- Spring onion: 1 stem
- Bacon: 8 pieces
4
Salt, pepper, and mix everything.
- Sea salt: pinch
- Freshly ground black pepper: pinch
5
When ready to serve, transfer the salad to a serving dish.
6
Sprinkle with pumpkin seeds and the remaining crispy bacon.
- Pumpkin seeds (pepitas): 4 tablespoons
- Bacon: 8 pieces
