Potato, Grilled Pancetta And Chive Salad

Ingredients

• 2 pounds Yukon Gold potatoes
• 4 slices pancetta, grilled until crisp
• 1 tablespoon Dijon mustard
• 1 clove garlic
• 2 to 3 tablespoons balsamic vinegar (or to taste)
• Coarse salt and freshly ground pepper to taste
• ¾ cup extra-virgin olive oil
• 1 bunch fresh chives, minced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    666 calories; 52 grams fat; 9 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 6 grams polyunsaturated fat; 42 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 8 grams protein; 19 milligrams cholesterol; 250 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Steam the potatoes until tender (about 20 minutes). Crumble the pancetta.
2. Make the dressing. Place the mustard in a bowl large enough to hold the potatoes. Peel the garlic and crush it into the mustard with a fork. Add the vinegar, salt and pepper. Gradually beat in the olive oil, a little at a time, creating an emulsion.
3. When the potatoes are cooked, remove the garlic from the dressing. Add the potatoes and chives and toss thoroughly. Serve at room temperature and correct seasoning just before serving.