Barossa potato salad with maple-cured bacon

Indulge in the divine flavors of Barossa potato salad featuring crispy maple-cured bacon. A tantalizing blend of savory and sweet for a delightful culinary experience.

Ingredients:

• Salt
• 910g fingerling potatoes, sliced 1/2 inch thick
• 4 tablespoons unsalted butter
• 90g thickly sliced pancetta, cut into 1/4-inch dice
• 1 shallot, minced
• One 2-inch rosemary sprig
• 2 tablespoons sherry vinegar
• 1 tablespoon grainy mustard
• Freshly ground pepper
• 2 tablespoons snipped chives

Instructions:

1. Place a large saucepan filled with salted water on the stove and bring it to a boil. Gently drop in the potatoes and allow them to cook over high heat until they are soft, which should take approximately 10 minutes. Once done, drain the potatoes and make sure to get rid of any excess water by shaking them in the colander.
2. Simultaneously, heat up a large skillet and melt 1 tablespoon of butter in it. Put in the pancetta and cook it over medium heat, stirring regularly, until it starts to get a slight brown color, about 3 minutes. Next, introduce the remaining 3 tablespoons of butter and continue cooking, stirring occasionally, until the pancetta turns golden and the butter begins to brown, approximately 2 minutes. Mix in the shallot and the rosemary sprig, stirring for 2 more minutes. Take the skillet off the heat and remove the rosemary sprig from the mixture.
3. Combine the vinegar and mustard with the pancetta mixture by whisking them together. Season with salt and pepper. Add the cooked potatoes and chives, then toss everything well until the potatoes are evenly coated. You can choose to serve the potato salad warm or at room temperature.

Summary:

• Calories: 1711 kcal
• Fat: 100 g
• Protein: 33 g
• Carbs: 179 g
• Potassium: 5145 mg
• Magnesium: 266 mg