Recipe: Warm Potato Salad

I mostly came up with this one on my own. An excellent summer recipe, perfect for BBQs.

1/2 lb panchetta or bacon, sliced and cut into 1/2 inch chunks ( I used spicy panchetta)
1 - 2 lbs new potatoes, scrubbed but not peeled
1/4 cup parsley (flat leaf is best), finely chopped
2 green onions, sliced thinly or 1/3 cup finely chopped red onion
Cider or while wine vinegar (I used herb de provence flavoured cider vinegar)
Olive oil
Salt & pepper to taste

Chop the onions and parsley, set aside.

In a big pot of boiling salted water, cook the potatoes until just tender, about 12 mins. Immediately drain the potatoes and rise under cold water until cool enough to handle. Roughly chop the potatoes into 1/2 cubes and throw them in a salad bowl. Add the onions and parsley, then drizzle everything with a tablespoon or two of vinegar and toss gently.

Meanwhile, fry the panchetta at medium high heat, stirring to break up the slices. Continue cooking until the panchetta is browned and slightly crispy. Immediately add to the potatoes, including any grease that collected in the pan. Add a tablespoon or two of olive oil to the potatoes, depending on how much panchetta grease there was. Add salt, pepper and any other seasoning you'd like to include. Toss gently and serve immediately.

Serves 4 - 6