- 2 ¾ pounds purple potatoes, halved or quartered
- ¼ pound cubed pancetta
- 10 tablespoons olive oil
- 4 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 2 shallots, thinly sliced
- 1 tablespoon fresh thyme
- 2 tablespoons flat leaf parsley
- Freshly ground black pepper
Put the potatoes in a big stockpot and cover with water by at least 2 inches. Season with salt, cover, and cook over high heat until just tender, about 20 to 25 minutes.
Meanwhile, make the vinaigrette. In a wide sauté pan, heat 1 tablespoon of olive oil over high heat. When it shimmers, add the pancetta, and cook for 3 minutes. Set the pot aside, and the pancetta will continue to crisp while it cools.
Once the pancetta is cooled, add the remaining olive oil, vinegar, mustard, shallots, thyme, parsley, salt, and pepper. Whisk until emulsified.
Drain the potatoes, and put back in their big hot stockpot. Pour the vinaigrette over the hot potatoes, and gently toss to coat. Allow to sit, tossing every now and again, until completely room temperature. The potatoes will suck up the dressing. Serve at room temperature.
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