New Potatoes with Pancetta, Walnut Oil and Sherry Vinegar

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Jessi Jams 6

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4 servings
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Original recipe yields 4 servings



  • Prep

  • Cook

  1. Steam 1 pound of new potatoes until tender when pierced with the tip of a knife. (They will be used whole.)
  2. Combine 1 TBS Dijon mustard, a pinch of sugar and 3 pinches of sea salt.
  3. Whisk in 1 TBS sherry vinegar, then 4 TBS of walnut oil.
  4. Stir in a 1 TBS cold water and a little pepper.
  5. Broil 8 thin slices of pancetta until crisp. Snap them into short pieces.
  6. Coarsely chop some chives.
  7. Spoon the warm potatoes into a serving dish, toss gently with the dressing then fold in the chives and pancetta.