Warm Potato Salad with Brown Butter
From midgelet 15 years ago
- 20 minutes to make
- Serves 6
Food and wine, differently delicious spin on a warm potato salad, with brown butter, pancetta and herbs
Ingredients
- salt shopping list
- 2 pounds fingerling potatoes, sliced 1/2 inch thick shopping list
- 4 tablespoons unsalted butter shopping list
- 3 ounces thickly sliced pancetta, cut into 1/4-inch dice shopping list
- 1 shallot, minced shopping list
- One 2-inch rosemary sprig shopping list
- 2 tablespoons sherry vinegar shopping list
- 1 tablespoon grainy mustard shopping list
- Freshly ground pepper shopping list
- 2 tablespoons snipped chives shopping list
How to make it
- 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.
The Rating
Reviewed by 7 people-
This sounds really wonderful. A nice change of pace for potato salad.
joe1155
in Munchen loved it
-
I agree, like the brown butter
chichimonkeyface
in Albany loved it
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These flavors are wonderful aromatic and colorful.
Five forks and a big smile :)
trigger
in loved it
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