Warm Potato Salad with Pancetta and Brown Butter Dressing Recipe

Warm Potato Salad with Pancetta and Brown Butter Dressing Recipe

How To Make Warm Potato Salad with Pancetta and Brown Butter Dressing

This warm potato salad has a nutty twist thanks to the brown butter dressing. Crispy pancetta is also tossed in for added texture and flavor.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



  • salt
  • 2lbsfingerling potatoes
  • 4tbspunsalted butter
  • 3ozpancetta,thickly sliced
  • 1shallot
  • 1rosemary sprig
  • 2tbspsherry vinegar
  • 1tbspgrainy mustard
  • freshly ground pepper
  • 2tbspchives,snipped


  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender. 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.

  3. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown.

  4. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.

  5. 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.


  • Calories: 255.80kcal
  • Fat: 13.61g
  • Saturated Fat: 6.83g
  • Trans Fat: 0.33g
  • Monounsaturated Fat: 4.54g
  • Polyunsaturated Fat: 1.31g
  • Carbohydrates: 29.00g
  • Fiber: 4.04g
  • Sugar: 2.15g
  • Protein: 5.39g
  • Cholesterol: 29.71mg
  • Sodium: 452.69mg
  • Calcium: 33.04mg
  • Potassium: 720.16mg
  • Iron: 1.53mg
  • Vitamin A: 69.99µg
  • Vitamin C: 31.34mg
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