This tasty potato salad is light and flavorful. The dressing has a touch of ethnic flair that works wonderfully with the crunchy celery and delightful potatoes.
For the Dressing:
¼ cup Primagoccia Olive Oil
4 ounces Smoked Pancetta, cubed
Tbsp Creole Mustard
1 tsp NoMu Masala Rub
1 medium Onion, chopped
2 Tbsp Red Wine Cabernet Vinegar
1 Tbsp Parsley, chopped
Vegetariano Italian Salt Blend
For the Salad:
½ lb potatoes, cubed into bite size pieces
1 Tbsp Sea Salt
4 Celery Stalks, sliced
Dressing, to taste
Parsley, to finish
1. Cook the potatoes: In a large saucepan place cubed potatoes. Add sea salt and fill pot with water until potatoes are covered. Bring to a boil and simmer gently for about 12 minutes or just until potatoes are tender. Drain and set aside to cool.
2. Cook the Pancetta: In a large saucepan, heat the Primagoccia Olive Oil. Once the oil is warm add the pancetta and cook until it begins to brown, 1 to 2 minutes.
3. Create the dressing: Remove the pan from the heat and add the Creole Mustard and the NoMu Masala Rub. Whisk until smooth and return to the heat. Add the onion and Red Wine Cabernet Vinegar and increase the heat. Let the dressing simmer for 1-2 minutes to reduce the vinegar, then remove from the heat and stir in the parsley. Season with Vegetariano Italian Salt Blend to taste.
4. Create the salad: Place the potatoes and celery in a bowl and mix gently. Place into a serving dish and drizzle with dressing and a sprinkle of extra parsley. Serve immediately.