Potato Salad with Pancetta and Sweet Corn
Serves: 8
Prep Time: 20 minutes
Cook Time: 15 minutes
Beer Pairing
Pair with a Lager like Foster’s Lager
Product of USA
The toasty, bready malt flavors in Foster’s Lager add complementary notes to the potatoes and sweet corn.
Put a tasty twist on the traditional potato salad with this bright and tangy blend of potatoes, shallots, sweet summer corn and savory pancetta. The malty taste of Foster’s Lager plays up the potatoes and corn, while the light caramel sweetness brings a beautiful contrast to the saltiness of pancetta.
INGREDIENTS
2 pounds golden potatoes, petite or small, sliced in half
3 ounces ⅛-inch-thick pancetta (about 3 slices)
2 large shallots, sliced in thin rings
1½ cups fresh corn kernels (about 2 ears)
½ cup canola or other neutral oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon whole-grain Dijon mustard
Pinch salt and pepper
3 tablespoons chopped fresh parsley
PREPARATION
STEP 1
In a large pot of salted water, boil potatoes until tender, about 10 minutes.
STEP 2
Slice pancetta into ⅛-inch-long sticks and then into small cubes. In a sauté pan over medium-high heat, sauté pancetta until fat is rendered and pancetta is crisp, about 3 minutes. Add shallots and sauté until softened, about 2 minutes. Add corn and sauté for an additional 2 minutes. Remove from heat.
STEP 3
In a large bowl, combine oil, vinegar, mustards and salt and pepper; whisk until combined.
STEP 4
Once potatoes are cooked, strain from cooking water and immediately place in the mustard vinaigrette. Add corn mixture and parsley and toss until combined. Taste and season with additional salt and pepper, if needed.
Ingredients
INGREDIENTS
2 pounds golden potatoes, petite or small, sliced in half
3 ounces ⅛-inch-thick pancetta (about 3 slices)
2 large shallots, sliced in thin rings
1½ cups fresh corn kernels (about 2 ears)
½ cup canola or other neutral oil
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon whole-grain Dijon mustard
Pinch salt and pepper
3 tablespoons chopped fresh parsley
Preparation
PREPARATION
STEP 1
In a large pot of salted water, boil potatoes until tender, about 10 minutes.
STEP 2
Slice pancetta into ⅛-inch-long sticks and then into small cubes. In a sauté pan over medium-high heat, sauté pancetta until fat is rendered and pancetta is crisp, about 3 minutes. Add shallots and sauté until softened, about 2 minutes. Add corn and sauté for an additional 2 minutes. Remove from heat.
STEP 3
In a large bowl, combine oil, vinegar, mustards and salt and pepper; whisk until combined.
STEP 4
Once potatoes are cooked, strain from cooking water and immediately place in the mustard vinaigrette. Add corn mixture and parsley and toss until combined. Taste and season with additional salt and pepper, if needed.
