Potato Salad with Pancetta and Avocado
I was trying to find the perfect potato salad recipe but nothing seemed to be good enough. I finally settled on a recipe by Guy Fieri but I used pancetta instead of the bacon and added avocado. I was actually a bit unsure about the avocado but it actually made the dish even more tasty! (After all, can you really go wrong with avocado?) It made the salad even more refreshing and was a wonderful complement to the fatty taste of the pancetta. It has become a favorite of mine and I will definitely be making this again and again!
Potato Salad with Pancetta and Avocado (adapted from Guy Fieri):
Yields 4 servings
- 2 pounds potatoes, skin on, washed
- 1/4 pound pancetta, diced
- 1/3 cup sour cream
- 1/2 cup mayonnaise
- 3 tablespoons white vinegar
- 1/4 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 4 green onions, chopped
- 1 avocado, diced
In a large pot of salted water, add potatoes and cook until just fork tender. (Bring to a rolling boil, then turn down the heat to medium and cook covered for about 8 minutes. You want to be able to take a fork and pierce the potato without much resistance. It’s important not to overcook them or the potatoes will be too watery.)
Remove from boiling water and cool. When cool enough to handle, cut into 1-inch cubes.
While potatoes are cooking and cooling, heat the olive oil over medium-high heat in a small skillet. Add the pancetta and cook, stirring constantly until browned, about 6 to 8 minutes.
Drain on paper towels; set aside.
Reserve pancetta fat in pan and fry off potatoes until light golden brown.
Remove to paper towel lined plate to cool.
Combine sour cream, mayonnaise, white vinegar, salt and pepper in a small bowl. (Be careful with the salt. The pancetta is already a bit salty.)
Combine potatoes, pancetta, green onions, and dressing; adjust seasoning as necessary.
Refrigerate for 1 hour.
Gently stir in avocado before serving.