Potato Salad Carbonara Recipe

Name: Potato Salad Carbonara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds Yukon Gold potatoes, cut in 1-inch cubes; 1 tablespoon, plus 1/2 teaspoon kosher salt, divided; 6 cups, plus 2 teaspoons water, divided; 4 ounces diced pancetta; 1 large pasteurized egg yolk; 1 small garlic clove, grated (about 1/4 teaspoon); 1/2 cup olive oil; 1 teaspoon lemon juice; 1 1/2 ounce Parmigiano-Reggiano cheese, grated (about 1/3 cup); 4 large hard-cooked eggs, chopped; Torn or thinly sliced fresh basil leaves (optional)

Servings: persons

2 pounds Yukon Gold potatoes, cut in 1-inch cubes
1 tablespoon, plus 1/2 teaspoon kosher salt, divided
6 cups, plus 2 teaspoons water, divided
4 ounces diced pancetta
1 large pasteurized egg yolk
1 small garlic clove, grated (about 1/4 teaspoon)
1/2 cup olive oil
1 teaspoon lemon juice
1 1/2 ounce Parmigiano-Reggiano cheese, grated (about 1/3 cup)
4 large hard-cooked eggs, chopped
Torn or thinly sliced fresh basil leaves (optional)

1
Place potatoes and 1 tablespoon of the salt in a 4-quart saucepan; cover with 6 cups of the water. Bring to a boil over medium-heat, stirring occassionally. Boil potatoes until just tender, about 5 minutes; drain. Cool 30 minutes. Spread potatoes on a parchament paper-lined rimmed baking sheet. Cover and chill until potatoes are cold, about 1 hour.
2
Meanwhile, cook pancetta in a medium-size nonstick skillet over medium until browned and crisp, about 8 minutes, stirring occasionally. Remove pancetta, and drain on paper towels.
3
Place egg yolk, garlic, and remaining 2 teaspoons water and 1/2 teaspoon salt in the bowl of a heavy-duty stand mixer fitted with a whisk attachment. Beat on medium-high speed until blended. Gradually add olive oil in a thin, steady stream, beating until aioli is thickened and smooth, about 4 minutes. Scrape any oil down sides of bowl, and beat 1 minute. Beat in lemon juice until blended. Fold in cheese.
4
Place potatoes in a medium bowl; gently fold in pancetta, aioli, and hard-cooked eggs. Top with basil just before serving, if desired.

684

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds Yukon Gold potatoes, cut in 1-inch cubes, 1 tablespoon, plus 1/2 teaspoon kosher salt, divided, 6 cups, plus 2 teaspoons water, divided, 4 ounces diced pancetta, and more.

Yes, Potato Salad Carbonara falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato Salad Carbonara

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