Insalata di Patate con la Pancetta Affumicata

Potato Salad with Bacon

Preparation info

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Appears in

Marcella's Italian Kitchen

Marcella's Italian Kitchen

By Marcella Hazan

Published 1986

  • About

Diced browned bacon, with, all its browning juices, is tossed with sliced boiled potato in this stout-flavored salad. It is best served after marinating for several hours.


  • 2 pounds boiling potatoes
  • ¼ cup extra virgin olive oil
  • ½


  1. Wash the potatoes in cold water, put into a pot with enough water to cover amply, cover, and bring to a boil. Cook until tender, then drain. Peel the potatoes as soon as they are cool enough for you to handle. Slice them thin after they have cooled off a little longer so that you can cut them into compact slices. If they are too hot, the slices will crumble.
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