Potato salad carbonara

Indulge in the rich flavors of potato salad carbonara. This creamy and savory dish combines traditional carbonara elements with a fresh twist.

Ingredients:

• 910g Yukon Gold potatoes, cut in 1-inch cubes
• 1 tablespoon, plus 1/2 teaspoon kosher salt, divided
• 6 cups, plus 2 teaspoons water, divided
• 110g diced pancetta
• 1 large pasteurized egg yolk
• 1 small garlic clove, grated (about 1/4 teaspoon)
• ½ cup olive oil
• 1 teaspoon lemon juice
• 1 ½ ounces Parmigiano-Reggiano cheese, grated (about 1/3 cup)
• 4 large hard-cooked eggs, chopped
• Torn or thinly sliced fresh basil leaves (optional)

Instructions:

1. Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan; pour 6 cups of water over them. Heat over medium heat, stirring occasionally. Cook the potatoes until they are just tender, approximately 5 minutes; then drain them. Let them cool for 30 minutes. Arrange the potatoes on a baking sheet lined with parchment paper. Cover and refrigerate until the potatoes are cold, which usually takes about 1 hour. 
2. Meanwhile, fry the pancetta in a medium-sized nonstick skillet over medium heat until it becomes brown and crispy, which usually takes about 8 minutes. Stir occasionally. Remove the pancetta from the skillet and let it drain on paper towels. 
3. In the bowl of a heavy-duty stand mixer with a whisk attachment, combine the egg yolk, garlic, and the remaining 2 teaspoons of water and 1/2 teaspoon of salt. Beat on medium-high speed until well mixed. Gradually pour the olive oil in a thin, steady stream while beating, until the aioli becomes thick and smooth, about 4 minutes. Scrape down any oil stuck to the sides of the bowl, and beat for another minute. Mix in the lemon juice until well combined. Gently fold in the cheese. 
4. Transfer the potatoes to a medium bowl; delicately mix in the pancetta, aioli, and hard-cooked eggs. You can add basil on top just before serving, if desired. 

Summary:

• Calories: 2659 kcal
• Fat: 189 g
• Protein: 80 g
• Carbs: 164 g
• Potassium: 4410 mg
• Magnesium: 267 mg