2 ½ lb/1.1 kg baby yellow potatoes, skins left on
8 oz/230 g diced pancetta
4 green scallions, trimmed and thinly sliced, both white and green parts
2 to 3 Tbsp chopped dill
1 garlic clove, grated
8 oz/236 ml Primal Kitchen Ranch Dressing
Freshly ground black pepper to taste
- Bring a large pot of salted water over medium-high heat to a boil. Add the potatoes and cook until they are tender and can be easily pierced with a fork or knife, about 30 minutes. Drain and discard the water, transfer the potatoes to a large mixing bowl, and let them cool to room temperature. Once cooled, dice or quarter the potatoes.
- While the potatoes cook, prepare the pancetta. Cook the pancetta in a medium saucepan over medium-low heat until the fat completely renders and turns golden brown and crisp, about 15 to 20 minutes. Drain the pancetta and place them on a plate with absorbent paper towels.
- Fold the pancetta, scallions, dill, garlic, and ranch dressing in a small mixing bowl. Cover with a lid and refrigerate for 1 hour.
- When ready to serve, fold the dressing with the potatoes. Taste and season with salt and pepper. This salad can be made a day ahead of time, and leftovers can be stored in an airtight container for up to 4 days.