Warm Potato Salad with Pancetta and Brown Butter Dressing

Name: Warm Potato Salad with Pancetta and Brown Butter Dressing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps snipped chives; 907 grams fingerling potatoes, sliced 1/2 inch thick; 1 Tbsp grainy mustard; 85 grams thickly sliced pancetta, cut into 1/4-inch dice; 6 servings Freshly ground pepper; 1 2-inch rosemary sprig; 6 servings Salt; 1 shallot, minced; 2 Tbsps sherry vinegar; 4 Tbsps unsalted butter

Warm Potato Salad with Pancettan and Brown Butter Dressing is a gluten free side dish. This recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 249 calories, 5g of protein, and 13g of fat. This recipe serves 6. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up shallot, pepper, thickly pancetta, and a few other things to make it today. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring a large saucepan of salted water to a boil.

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Water

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Sauce Pan

Add the potatoes and cook over high heat until tender, about 10 minutes.

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Potato

Drain, shaking off any excess water.

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Water

Meanwhile, in a large skillet, melt 1 tablespoon of the butter.

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Butter

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Frying Pan

Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes.

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Pancetta

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.

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Pancetta

Butter

Add the shallot and rosemary sprig and cook, stirring, for 2 minutes.

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Rosemary