French Purple Potato Salad
2 ¾ pounds purple potatoes, quartered or cut into eights
Salt to taste
¼ pound cubed pancetta (optional)
10 tablespoons olive oil
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
2 shallots, thinly sliced
1 tablespoon fresh thyme
2 tablespoons flat leaf parsley
Freshly ground black pepper to taste
1) Put the potatoes in a big stockpot and cover with water by at least 2 inches. Season with salt, cover, and cook over high heat until just tender, about 20 to 25 minutes.
2) If including the optional pancetta, heat 1 tablespoon of olive oil over high heat in a wide sauté pan. When it shimmers, add the pancetta, and cook for 3 minutes. Set the pot aside, and the pancetta will continue to crisp while it cools.
3) Once the pancetta is cooled, add the remaining olive oil, vinegar, mustard, shallots, thyme, parsley, salt, and pepper. Whisk until emulsified.
4) Drain the potatoes, and put back in their big hot stockpot. Pour the vinaigrette over the hot potatoes, and gently toss to coat. Allow to sit, tossing every now and again, until completely room temperature. The potatoes will suck up the dressing. Serve at room temperature.
Source: French Revolution Blog