Warm German Potato Salad Made Fallon Style With Pancetta (Testing recipes for upcoming cooking classes)
hello readers I hope you are all doing well. this warm german potato salad recipe is a popular summertime side dish in all American german households across the nation. this warm potato salad its has a very strong vinegar flavor but the fattiness to the recipe is the pancetta and Jimmy Fallon, the former Saturday night live star and now tonight show talk show host loves pancetta in place of bacon. it's my sister molly's Aunt Ottie's Recipe but the fallons may have their own twist but its an Ode to Funny Guy the only Jimmy Fallon and I am working on a class project: Jimmy Fallon's Favorite German Comfort Foods from Childhood cooking class in the upcoming summer more details to come. so enjoy this recipe preview from my blog
Warm German Potato Salad Made Fallon Style With Pancetta
4-5 Yukon gold potatoes, rinsed
1/2 cucumber, peeled and sliced
1/2 white onion, sliced
2 tablespoon olive oil
1/2 cup rice wine vinegar
1 tsp kosher salt
1/4 tsp black pepper
3 oz diced pancetta, (Italian cured bacon)
method
mix oil vinegar, salt and pepper in a large bowl. add the sliced onions and cucumbers and let them preserve a bit.
boil potatoes with skin on until fork tender about 20-25 minutes. drain, let cook completely to handle. meanwhile In a non stick skillet heat to medium high add the diced pancetta to the pan and cook until crisp brown drain the pancetta and save some fat on the pan for the potatoes. after the potatoes cooled down peel skin off gently and cube the cook potato and then toss In the pancetta fat and sauté for a few minutes until golden and transfer potatoes to the onion cucumber mixture along with drained pancetta toss well to combine. serve warm or room temperature! makes 4-5 servings
4-5 Yukon gold potatoes, rinsed
1/2 cucumber, peeled and sliced
1/2 white onion, sliced
2 tablespoon olive oil
1/2 cup rice wine vinegar
1 tsp kosher salt
1/4 tsp black pepper
3 oz diced pancetta, (Italian cured bacon)
method
mix oil vinegar, salt and pepper in a large bowl. add the sliced onions and cucumbers and let them preserve a bit.
boil potatoes with skin on until fork tender about 20-25 minutes. drain, let cook completely to handle. meanwhile In a non stick skillet heat to medium high add the diced pancetta to the pan and cook until crisp brown drain the pancetta and save some fat on the pan for the potatoes. after the potatoes cooled down peel skin off gently and cube the cook potato and then toss In the pancetta fat and sauté for a few minutes until golden and transfer potatoes to the onion cucumber mixture along with drained pancetta toss well to combine. serve warm or room temperature! makes 4-5 servings
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