Vitelotte Potatoes Salad with Blue Cheese, Pancetta & Tomatoes
Try this Vitelotte Potatoes Salad with Blue Cheese, Pancetta & Tomatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 2 tablespoons balsamic vinegar
- salt & pepper
- extra virgin olive oil
- serves 4
- 1 kilo vitelotte potatoes (or any potato) boiled, peeled & diced
- 70 grams pancetta affumicata diced
- 50 grams blue cheese crumbled (i used the german bergader edelpilz.)
- 100 grams grape or cherry tomatoes halved
- parsley chopped finely
- Carbohydrate 1.35388500274682 g
- Cholesterol 0 mg
- Fat 1.6125 g
- Fiber 0 g
- Protein 0.0389550000790335 g
- Saturated Fat 0.222654 g
- Serving Size 1 1 (10g)
- Sodium 147.20325000371 mg
- Sugar 1.35388500274682 g
- Trans Fat 0.0436665 g
- Calories 21 calories
Bring a pot of salted water to a boil. When it boils, add the potatoes. Cook for 15 - 20 minutes or until they are tender. Drain then let them cool. Toast the pancetta in a non-stick saucepan. Don't put any oil. Set aside. Mix all the ingredients in a bowl.
