With potatoes, pancetta, eggs, and cheese...what's not to love about this Spaghetti Carbonara turned potato salad? Try this served alongside barbecue chicken or pork and slaw. If you don't want to make the homemade aioli (which is really worth it), use 1/2 cup of store-bought mayo. You can also use bacon instead of pancetta, if you like.
2 pounds Yukon Gold potatoes, cut in 1-inch cubes
1 tablespoon, plus 1/2 teaspoon kosher salt, divided
Torn or thinly sliced fresh basil leaves (optional)
How to Make It
Place potatoes and 1 tablespoon of the salt in a 4-quart saucepan; cover with 6 cups of the water. Bring to a boil over medium-heat, stirring occassionally. Boil potatoes until just tender, about 5 minutes; drain. Cool 30 minutes. Spread potatoes on a parchament paper-lined rimmed baking sheet. Cover and chill until potatoes are cold, about 1 hour.
Meanwhile, cook pancetta in a medium-size nonstick skillet over medium until browned and crisp, about 8 minutes, stirring occasionally. Remove pancetta, and drain on paper towels.
Place egg yolk, garlic, and remaining 2 teaspoons water and 1/2 teaspoon salt in the bowl of a heavy-duty stand mixer fitted with a whisk attachment. Beat on medium-high speed until blended. Gradually add olive oil in a thin, steady stream, beating until aïoli is thickened and smooth, about 4 minutes. Scrape any oil down sides of bowl, and beat 1 minute. Beat in lemon juice until blended. Fold in cheese.
Place potatoes in a medium bowl; gently fold in pancetta, aïoli, and hard-cooked eggs. Top with basil just before serving, if desired.