4 lbs. waxy potatoes (i.e., Yukon Gold), peeled and cut into ¼-inch slices
5 cups chicken broth
¼ cup ATTILIOS Italian Herb EVOO
6 ounces pancetta, sliced and chopped
1 cup celery, thinly sliced
½ cup onion, finely diced
2 cups scallion greens, thinly sliced
2 Tbsp. ATTILIOS Thai Chili EVOO
2 Tbsp. fresh lemon juice
Boil potatoes in chicken broth until just tender; drain, reserving broth, and set aside. Return broth to the pan and reduce until just 2/3 cup remains.
Pour over potatoes and toss gently. Heat EVOO in a large skillet; add pancetta and sauté until crisp. Mix pancetta, celery, onion and scallion greens with potatoes. Fold in Thai chili EVOO and lemon juice. Serve chilled or at room temperature.