Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.07 Kcal (1097 kJ) | ||
| Calories from fat | 111.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.39g | 19% | |
|---|---|---|---|
| Cholesterol | 31.69mg | 11% | |
| Sodium | 303.65mg | 13% | |
| Potassium | 109.77mg | 2% | |
| Total Carbs | 30.35g | 10% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 7.44g | 15% | |
| Vitamin C | 35.1mg | 59% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.8mg | 10% | |
| Calcium | 26.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 129.94 Kcal (544 kJ) | ||
| Calories from fat | 55.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 19% | |
|---|---|---|---|
| Cholesterol | 15.71mg | 11% | |
| Sodium | 150.55mg | 13% | |
| Potassium | 54.42mg | 2% | |
| Total Carbs | 15.05g | 10% | |
| Sugars | 0.99g | 8% | |
| Dietary Fiber | 1.02g | 8% | |
| Protein | 3.69g | 15% | |
| Vitamin C | 17.4mg | 59% | |
| Iron | 0.9mg | 10% | |
| Calcium | 13mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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