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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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healthy potato salad with burrata, snap peas, and pancetta

Grilled Potato Salad with Snap Peas and Burrata

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
healthy potato salad with burrata, snap peas, and pancetta
Print Recipe
5 from 1 vote

Grilled Potato Salad with Snap Peas and Burrata

Grilled potato salad with burrata, snap peas, pancetta, fresh herbs, and truffle salt is the elevated version of a classic that packs SO much flavor and is perfect year round!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Potatoes
Cuisine: American
Keyword: grilled potato salad, grilled potatoes, how to grill potatoes, how to make grilled potato salad, how to make potato salad, potato salad with pancetta, potato salad with truffle salt, potatoes with pancetta
Servings: 6 -8 servings
Calories: 219kcal
Author: ari | well seasoned

Equipment

  • Grill

Ingredients

  • 1 lb fingerling potatoes or other small potatoes
  • 1/2 tsp kosher salt
  • 6 oz pancetta cubed
  • 3 Tbsp olive oil divided
  • ½ cup snow peas or snap peas sliced into small strips
  • 1 4 oz burrata, room temperature
  • 3 Tbsp fresh dill
  • 2 Tbsp chives
  • 1/2 tsp truffle salt
  • 1/4 tsp freshly ground black pepper

Instructions

  • Bring a large pot of water to a boil, then add potatoes. Cook 5-7 minutes, or until tender, but not fully cooked. Let cool 5 minutes, then slice in half lengthwise.
  • Meanwhile, heat 1 Tbsp olive oil over medium-high heat. Add pancetta and cook until crispy, stirring often, about 3-5 minutes. Remove pancetta with a slotted spoon. Place in a paper-towel lined bowl to drain.
  • Preheat grill to 400 F then spray with grill spray. When hot, place potatoes cut side down on grill. Cook 3 minutes per side, then remove.
  • Place grilled potatoes on a serving platter, then top with crisp pancetta and sliced snow peas. Using hands, break burrata apart into small pieces and scatter around potatoes. Drizzle everything with remaining 2 Tbsp olive oil (high quality!), then sprinkle on dill, chives, truffle salt, and black pepper. Serve immediately or at room temperature.
    grilled potato salad with burrata

Nutrition

Calories: 219kcal | Carbohydrates: 10.8g | Protein: 10.2g | Fat: 15.2g | Saturated Fat: 4.2g | Cholesterol: 26mg | Sodium: 655mg | Fiber: 1.4g | Sugar: 1g