Warm Potato Salad with Pancetta and Brown Butter Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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