Warm Potato Salad With Brown Butter |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Food and wine, differently delicious spin on a warm potato salad, with brown butter, pancetta and herbs Ingredients:
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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:
1. Bring a large saucepan of salted water to a boil.
2. Add the potatoes and cook over high heat until tender, about 10 minutes.
3. Drain, shaking off any excess water.
4. Meanwhile, in a large skillet, melt 1 tablespoon of the butter.
5. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes.
6. 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.
7. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes.
8. Remove the skillet from the heat and discard the rosemary sprig.
9. Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper.
10. Add the potatoes and the chives and toss until evenly coated.
11. Serve the potato salad warm or at room temperature.
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