6 lbs small red potatoes
2 Tbsp coarse salt
1/2 lb pancetta, cut into 1/4 inch strips
2 cups homemade mayonnaise
3/4 cup fresh tarragon leaves
4 shallots, finely chopped
salt and pepper to taste
Wash the potatoes and transfer to a large sauce pan filled with cold water. Add the coarse salt and bring to a boil. When the water is boiling, reduce the heat and cook until a knife goes through the potato smoothly, about 20 minutes.
Remove from the heat and cool with cold water.
Cut the potatoes in half, or any size you like. Transfer to a large salad bowl.
While the potatoes are cooking, saute the pancetta until golden. Transfer to a plate lined with taper towel to absorb the grease. Set aside.
Add the tarragon, shallots, pancetta to the potatoes. Add the mayonnaise, a little at a time (it is easier to add than remove!) and mix well. Season with salt and pepper.
The salad is better if prepared the day before. It allows the flavors to blend.