Warm Potato Salad With Pancetta And Brown Butter Dr

Name: Warm Potato Salad With Pancetta And Brown Butter Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Warm Potato Salad With Pancetta And Brown Butter Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Potato Salad With Pancetta And Brown Butter Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions