Warm Potato Salad with Pancetta and Brown Butter Dressing
Photo: © Tina Rupp
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.
How to Make It
Step 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.
Step 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.
Step 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.
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rcturner525's Review
I thought this was a really great version of a warm potato salad. The pancetta and brown butter vinaigrette was delicious and rich. I do think it would have benefited from more herbs... maybe parsley... just something to cut the richness a little. But the flavors were fantastic and I would definitely make it again. Didn't have sherry vinegar, so I subbed white wine vinegar, and it was great.
Sandi218's Review
Really love this recipe - although I did not follow it strictly - used ingredients that I had around the house -- bacon instead of pancetta, sherry wine/cider vinegar instead of sherry vinegar, vidalia onion instead of shallot. It was a great guide to warm potato salad.
portland's Review