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.

Ratings & Reviews

portland's Review

June 17, 2013
easy to make, excellent flavor. served at room temperature

rcturner525's Review

June 17, 2012
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

August 23, 2011
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.