Country Style Potato Salad with Pancetta, Goat Cheese & Dried Cranberries


This dish is my take on a German potato salad which is usually served warm with a slightly tart bacon and vinegar dressing. In my version I use crispy pancetta instead of bacon. And because I love the play of sweet and salty flavors, I also use dried cranberries which complement the the saltiness of the pancetta. I also like to crumble fresh goat cheese on top- I think it adds a nice tangy flavor and creaminess that works great with the warm potatoes.

What you will need

2 pounds red bliss potatoes

1 tablespoon olive oil

6 ounces pancetta, diced

1/2 cup finely chopped yellow onion

1 tablespoon Dijon mustard

2 1/2 tablespoons cider vinegar

3/4 cup chicken stock

1/2 cup dried cranberries

2 tablespoons chopped parsley plus extra for garnish

Kosher salt

Freshly ground black pepper

2 ounces goat cheese


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