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Warm Potato Salad with Pancetta and Brown Butter Dressing

Photo: © Tina Rupp
Yield 6
Inspiring Idea Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad.
Quick Take Grace Parisi whisks brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.

Ingredients

  • Salt
  • 2 pounds fingerling potatoes, sliced 1/2 inch thick
  • 4 tablespoons unsalted butter
  • 3 ounces thickly sliced pancetta, cut into 1/4-inch dice
  • 1 shallot, minced
  • 1 2-inch rosemary sprig
  • 2 tablespoons sherry vinegar
  • 1 tablespoon grainy mustard
  • Freshly ground pepper
  • 2 tablespoons snipped chives

How to Make It

  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.

  2. Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.

  3. Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper. Add the potatoes and the chives and toss until evenly coated. Serve the potato salad warm or at room temperature.