Recipe

Warm Potato Salad With Brown Butter Recipe

	Midgelet / All my dishes 9 months, 3 weeks ago Food and wine, differently delicious spin on a warm potato salad, with brown butter, pancetta and herbs Prep:15m Cook:20m Servings:6	Midgelet
	potatoes warm salads pancetta brown butter herbs

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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

One 2-inch rosemary sprig

2 tablespoons sherry vinegar

1 tablespoon grainy mustard

Freshly ground pepper

2 tablespoons snipped chives

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.

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