Skip to main content
Epicurious
Cookbooks

New Season’s Potatoes with Pancetta, Walnut Oil, and Sherry Vinegar

Ingredients

Preparation

  1. Step 1

    Steam 14 ounces (400g) of new season’s waxy or floury potatoes until tender when pierced with the tip of a knife. Leave the skins on. They will be used uncut, so you need them to be as small as possible.

    Step 2

    Put a tablespoon of Dijon mustard in a small bowl with a pinch of sugar and three pinches of sea salt. Whisk in a tablespoon of sherry vinegar, then four of walnut oil. Stir in a tablespoon of cold water and a little pepper.

    Step 3

    Broil eight thin slices of pancetta until crisp. Snap them into short pieces. Coarsely chop a little parsley.

    Step 4

    Spoon the warm potatoes into a serving dish, toss gently with the dressing, then fold in the parsley and pancetta.

Tender
TagsPotato SaladSaladSalad DressingPotatoRoot VegetableVegetablePancettaCured MeatMeatSideDinnerLunchEasySteamCookbooks
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like “absolutely decadent” chocolate pudding and fattoush salad.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
Fattoush Salad With Lemon-Sumac Dressing
Every salad should have pita chips.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
One-Pan Herbed Chicken and Biscuits
Biscuits and gravy, but make it spring.