Herbs de Provence Potato Salad
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Author:
The Old World Olive Co
Ingredients
- ¼ cup OWOC Herbs de Provence EVOO
- 2 Tbsp. OWOC White Truffle Oil
- 4 lbs. waxy potatoes (i.e., Yukon Gold), peeled and cut into ¼-inch slices
- 5 cups chicken broth
- 6 ounces pancetta, sliced and chopped
- 1 cup celery, thinly sliced
- ½ cup onion, finely diced
- 2 cups scallion greens, thinly sliced
- 2 Tbsp. fresh lemon juice
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Directions
- 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.