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.

Reviews & Comments 4

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    " It was excellent "
    notyourmomma ate it and said...
    Oh, you have something special going on here. All my favorite flavors and browned butter too!! Woohoo!
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    " It was excellent "
    trigger ate it and said...
    These flavors are wonderful aromatic and colorful.
    Five forks and a big smile :)
    Was this review helpful? Yes Flag
    " It was excellent "
    chichimonkeyface ate it and said...
    I agree, like the brown butter
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    " It was excellent "
    joe1155 ate it and said...
    This sounds really wonderful. A nice change of pace for potato salad.
    Was this review helpful? Yes Flag

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