Food & dining

seasonal recipe

Recipe for potato, corn, and pancetta salad

Karoline Boehm Goodnick for The Boston Globe

Serves 6

Dijon mustard gives this dressing a creamy texture, while pancetta adds a complex flavor. Shucked ears of corn are seared in a grill pan or skillet to char them slightly.


1teaspoon Dijon mustard
1tablespoon red wine
Juice of 1 lemon
Salt and pepper, to taste
¼cup olive oil
1shallot, finely chopped

1. In a bowl, whisk the mustard, red wine vinegar, lemon juice, salt, and pepper.


2. Gradually whisk in the olive oil. Stir in the shallots. Taste for seasoning and add more salt and pepper, if you like.

Get The Weekender in your inbox:
The Globe's top picks for what to see and do each weekend, in Boston and beyond.
Thank you for signing up! Sign up for more newsletters here


Salt and pepper, to taste
12small red potatoes, halved
1tablespoon olive oil
3ears fresh corn, shucked
6ounces pancetta, diced
½small red onion, thinly sliced
3tablespoons chopped fresh parsley

1. In a large pot of boiling, salted water, cook the potatoes for 12 minutes or until tender. Drain into a colander. When the potatoes are cool enough to handle, cut into thick slices. Transfer to a bowl.

2. In a grill pan or a skillet set over medium heat, heat the oil. Sear the corn on all sides, turning occasionally, for 8 to 10 minutes. Set aside until cool enough to handle. Lay an ear of corn on a cutting board and slice off a row of kernels. Turn and make another lengthwise slice. Continue until all the kernels are removed from the cobs. Add to the potatoes.

3. In the grill pan or skillet, cook the pancetta, stirring often, for 10 minutes or until brown and crisp. Add to the potato mixture.


4. Pour the dressing over the potato mixture and toss well. Add the onion and parsley with salt and pepper.

Jillian Bernardini