Hopefully everyone had a great Labor Day Weekend. I enjoyed a blissful 5 days off from work and spent 3 of those days at the beach. It was a good way to offically end summer, although I’m pretending summer isn’t really over yet. I love the warm days and if I’m being honest, I’m never really ready for fall.
Yesterday (Labor Day) we spent the day at my parents house. My mom and I both are trying to lose a few pounds, especially after the extra few we picked up vacationing at the beach so our Labor Day spread was actually very healthy. We had pork tenderloin, hot dogs and sausages for those that wanted them, and TONS of vegetable side dishes including grilled yellow squash, zucchini two different ways (grilled and sauteed in a creamy sauce), salad with homemade croutons, cucumbers in sour cream and vinegar, a cucumber and tomato salad with cilantro, my signature guacamole, and last but not least, a mayo-free potato salad.
This potato salad is really simple and best served warm, but can be served room temperature as well. If you serve it room temperature, you may need to adjust the seasonings. The flavors change the more the potato salad sits so just taste it before you serve it. Although it does incorporate crispy pancetta, this potato salad is a much healthier version than the usual mayo-based recipes. It’s delicious and I promise you won’t miss the mayonnaise.
3 lbs of potatoes peeled and cut into bite sized pieces
1 small red onion diced
4 oz. finely diced pancetta (or bacon)
1/2 cup olive oil
1/4 cup lemon juice (juice from 1.5 lemons)
zest of 1 lemon
1 tablespoon dijon mustard
1 teaspoon dried oregano
salt and pepper to taste
2 tablespoons minced fresh parsley
1. Place the diced and peeled potatoes into a large pot and cover them with cold water. Salt the water. Bring the potatoes and the water to a boil. Cook the potatoes until tender, about 15 minutes.
2. Heat a skillet over medium heat and add the diced pancetta to the pan. Cook until crispy. Remove the pancetta with a slotted spoon and drain on a plate lined with paper towels.
2. While the potatoes and pancetta cook, prepare the vinaigrette. Mix the olive oil, lemon juice, lemon zest, dijon mustard, and dried oregano with a whisk until combined. Add salt and pepper to taste.
3. Once the potatoes are done cooking, drain them. Add the cooked, drained potatoes, the diced red onion, and the crispy pancetta to a large bowl.
4. Pour the vinaigrette over the potatoes while they are still warm. Toss until eveything is nicely combined (carefully so that you don’t break up the potatoes too much).
5. Taste and adjust the salt and pepper to your liking. Sprinkle with the chopped fresh parslety.