Herbs de Provence



Herbs de Provence Potato Salad


4 lbs. waxy potatoes (i.e., Yukon Gold), peeled and cut into ¼-inch slices

5 cups chicken broth

¼ cup OWOC Herbs de Provence EVOO

6 ounces pancetta, sliced and chopped

1 cup celery, thinly sliced

½ cup onion, finely diced

2 cups scallion greens, thinly sliced

2 Tbsp. OWOC White Truffle Oil

2 Tbsp. fresh lemon juice



Boil potatoes in chicken broth until just tender; drain, reserving broth, and set aside.

Return broth to pan and reduce until just 2/3 cup remains. Pour over potatoes and toss gently.

Heat EVOO in a large skillet; add pancetta and sauté until crisp.

Mix pancetta, celery, onion and scallion greens with potatoes. Fold in truffle oil and lemon juice. Serve chilled or at room temperature.