An autumn potato salad

Yield: 4 servings

Measure Ingredient
2½ pounds Medium-sized boiling potatoes
3 ounces Pancetta (Italian bacon)
1 tablespoon Plus 1/3 cup olive oil
½ cup Julienne strips of bell or roasted peppers
1 teaspoon Crumbled dried or fresh rosemary
1 teaspoon Dry mustard
½ teaspoon Freshly ground black pepper
1 teaspoon Minced garlic
4 tablespoons Wine vinegar
1½ cup Coarsely chopped celery (about 3 medium stalks)
⅓ cup Mildly hot peppers packed in brine
3 tablespoons Liquid from above peppers
½ cup Parsley; finely chopped

Scrub the potatoes. Steam them for 20 to 30 minutes just until they are tender.

Cut the pancetta into ¼-inch dice. Heat the tablespoon of olive oil in a 10-inch skillet over low heat. Add the pancetta and saute until it is rendered of its fat and the dice have browned. This will take about 15 minutes. Stir several times so that the dice brown evenly. Do not drain.

Cut the bell or roasted peppers into 1-½" by ¼" julienne strips. When the pancetta has browned, add the peppers to the skillet. Sprinkle with the rosemary. Toss and increase the heat to medium.

Saute, uncovered, for 10 minutes, tossing several times with wooden spoons. The peppers should absorb most of the liquid in the skillet.

Set aside.

While the potatoes are steaming and the pancetta and peppers are sauteing, prepare the salad dressing. In a small bowl, combine the dry mustard, black pepper, and garlic. Whisk in the wine vinegar.

In a slow, steady stream, whisk in the remaining ⅓ cup of olive oil. Whisk until the dressing is smooth and thick. Set aside.

When the potatoes are tender, remove them from the heat and drain.

As soon as you are able to handle them, remove the skins. Place the peeled potatoes in a shallow dish. Let them cool slightly before cutting them into 1-½" chunks.

Add the pancetta, sauteed peppers, and any liquid remaining in the skillet to the potatoes. Toss to mix and pour on the dressing. Toss again. Add the celery, peppers (seeding is optional), pepper liquid, and parsley. Toss, and serve at room temperature.

_The Country Gourmet Cookbook_ Sherrill & Gil Roth, 1981 Workman Publishing ISBN 0-89480-188-0 Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-24-95

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