Red Potato Salad with Panchetta

Name: Red Potato Salad with Panchetta
Cuisine: American
Ingredients: 5 lbs Red Potatos; 3 bunches Scallions; 1 lb Diced Panchetta; 1 large jar Hellman's Mayonaise; 1 small jar Grey Poupon Stone Ground Dijon Mustard

Wendy S. Geiss @wendyg

Madeira Beach, Florida, United States

Red skin on potato salad with scallions and panchetta

Wendy S. Geiss @wendyg

Madeira Beach, Florida, United States

Red skin on potato salad with scallions and panchetta

Saved

Ingredients

5 lbsRed Potatos
3 bunchesScallions
1 lbDiced Panchetta
1large jar Hellman's Mayonaise
1small jar Grey Poupon Stone Ground Dijon Mustard

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Steps

1

Rinse and cut the potatoes into chunks
2

Boil potatos in salted water 30 minutes or until tender but not mushy
3

Strain potatoes and let cool in fridge 20 minutes
4

Fry diced Panchetta in nonstick skillet till lightly carmelized then drain and allow to cool to room temp
5

Dice all the scallions
6

In large bowl or pot combine mayonaise, 1/3 of the mustard, the scallions and the Panchetta
7

Add the potatoes and fold into the mixture till full combined
8

Place entire mixture into 1/2 sterno tray and garnish with additional scallions and Panchetta
9

Place covered tray in fridge to chill fir two hours or over night before serving