Green Bean Potato Salad with Pancetta Vinaigrette – Recipe!

My Green Bean Potato Salad with Pancetta Vinaigrette has all the lovely flavors of a classic, but with my special twist.

I thought my classic potato salad could use a fun update this year, even though I do love my perfect potato salad recipe here on my blog.  A fresh bunch of green beans caught my eye as I was strolling through my local farmer’s market, and I knew I had to grab a bunch, and turn them into something magical.  This potato salad with lots of freshly blanched green beans in a super tasty vinaigrette is an outstanding combination of creaminess, bites of freshness and flecks of ham.  Pancetta is one of those foods that makes everything taste even better and after I cooked it until almost crispy, I created a dressing to toss with my boiled and cooled potatoes and green beans.

I served this salad cold, but you could also enjoy it room temperature.  Even though the vinaigrette is made hot in pan, after it’s poured over the top of the salad, it loses its heat quickly and the vegetables begin to absorb the flavors.

Ingredients

5 medium russet potatoes

2 1/2 cups haricot vert or fresh green beans

4 ounces diced pancetta

2 heaping teaspoons grainy mustard or old style

1/4 cup rice wine vinegar

1 1/2 teaspoons granulated sugar

1/4 cup good olive oil

2 scallions minced, divided

2 tablespoons minced fresh dill, divided

salt & pepper

(Serves 6)

To Prepare:

1. Boil potatoes until fork tender, drain and cool to room temperature.  Can be done 1 day ahead.
2. Blanch green beans in salted boiling water for 4 minutes, drain and place in an ice bath to cool.  Drain and pat dry.
3. Peel and dice potatoes, and trim ends from green beans and cut in half.  Place in large bowl.
4. In a skillet over medium heat, add pancetta and sauté for 4 minutes, until almost crispy.  Add mustard, vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper and sugar, stir.  Cook for 1 minute and add oil, stir.  Remove from heat.
5. Pour vinaigrette over top of potatoes and green beans, toss.  Add all, but 1 teaspoon scallions and dill to potatoes, toss again.  Season with a 1/2 teaspoon of salt and 1/4 teaspoon pepper.  Sprinkle remaining scallions and dill on top.  Refrigerate for a couple hours or serve room temperature.  Enjoy!