Page 29 - TOH_Edition16

WEISKE FAMILY – BRIGHTON, MA
“This is a recipe my husband makes, from his mom’s recipes. We like the tartness of the pickles and the saltiness of the pancetta. The recipe is very forgiving, so we’ve added more or less of each ingredient, depending on what we have on hand.” DIANA WEISKE
OMA’S POTATO SALAD
INGREDIENTS
5 lb. Yukon gold potatoes
1⁄2 jar (small) cornichons, 1⁄4-inch dice (dill pickles work as well)
2 oz. pancetta, diced
(or 4-6 slices prosciutto, sliced in 1-inch x 1⁄4 inch slices)
1/3 cup white vinegar 2/3 cup olive oil
1⁄4 tbsp. Grey Poupon mustard (optional)
Salt and pepper, to taste
1 Place potatoes in large pot of salted 3 water. Bring them to a boil and
cook until soft. Drain water and
peel while they cool. Cut in 1-inch chunks.
2 Place in bowl, along with cornichons and pancetta or prosciutto. Mix.
Whisk vinegar and oil along with mustard. Pour over potato mixture. Can be served warm or chilled. Keeps in refrigerator for several days.
Serves 10+
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