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.