Instructions

1. Hard boil your eggs, then allow to cool and set aside.
2. Add potatoes to a large pot then pour over enough water to cover potatoes by 1″. Season with a teaspoon of salt per pound of potatoes. Bring water to a boil over high heat, then reduce heat to medium and cook at rapid simmer until potatoes are easily pierced with a paring knife, about 10 minutes. Drain with a colander.
3. Dice your pancetta. You can either place on a baking sheet and cook for 10-15 minutes at 450 degrees, or put in a pan on stove and cook, stirring occasionally, for 4-5 minutes until browned and cooked through. Remove from heat and allow to cool, keeping all the fat.
4. Chop green onions, pickles, and hard boiled eggs into bite sized-pieces. Once you potatoes have cooled a bit, chop them into quarters or whatever size is bite-sized.
5. Put potatoes, green onions, pickles, and eggs in a bowl.
6. Mix together the Misty Mountain Mustard, and then mix together the ingredients for the dressing.
7. Put potatoes, green onions, pickles, and eggs into a bowl. Pour the dressing over the ingredients in the bowl, and then scoop the pancetta (and the fat) on top of the dressing. Mix everything together.
8. Enjoy! You can eat this cold or at room temperature, and it can be kept in the fridge for 3-4 days.