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Washington Red Potato Salad
Student Chef: Erica Weiler Erica created this modern day version of sweet-sour German potato salad with the unique additions of crispy pancetta and crumbles of rich goat cheese. She suggests serving it as a side with steak or other proteins, or, because it can be made ahead, on a buffet or lunch menu. When she graduates from the Inland Northwest Culinary Academy in Spokane she hopes to work in a restaurant where she can create high quality dishes for vegan, vegetarian and gluten-free diets.
  1. Scrub potatoes with vegetable brush under cold running water. Cut into 2-inch chunks (do not peel). Place potatoes in large saucepan and add cold water to cover completely. Heat to boiling, then reduce heat to simmer. Cover and cook until potatoes are just tender, about 10 minutes. Drain and set aside in large mixing bowl.
  2. In large skillet, over medium-high heat, sauté pancetta until crisp. Lift pancetta out and set aside. Add onion to skillet and cook, stirring occasionally, until translucent. Stir onion, figs, half the goat cheese, vinegar, sugar, salt and pepper into potato/onion mixture and toss to mix well. Cover and chill for at least 45 minutes.
  3. Stir in reserved pancetta and oil. Taste and season with additional salt and pepper, if needed. Top each serving with remaining goat cheese and green onions.
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