Sunday, August 14, 2011

Potato Salad with Caramelized Leeks, Pancetta, and Capers

This is a flavorful sidedish that complements any summer barbeque. I used the potatoes I had just gotten in my CSA box, cubing - skins on - and boiling them till fork-tender. While the potatoes cooked, I caramelized leek coins and pancetta in a splash of olive oil. Then I tossed those two together with capers, mayonnaise, mustard (in this case I had hot and sweet mustard from Trader Joe's) and seasoned it all with pink Himalaya salt and freshy ground pepper. Delicious!

Make this the day before you serve it so that the flavors have time to develop.

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