Warm Potato Salad with Pancetta and Brown Butter Dressing
This warm potato salad takes a classic side dish in a richer direction. Tender fingerling potatoes are tossed with crispy pancetta and a tangy brown-butter dressing, creating a dish that’s nutty, savory and incredibly satisfying. Inspired by chef Gabriel Rucker of Le Pigeon in Portland, Oregon, it’s excellent alongside roasted meat, grilled vegetables or simply served on its own.
Ingredients
For the Potato Salad
- 1½ pounds fingerling potatoes
- 4 ounces pancetta, diced
- 2 tablespoons chopped fresh parsley
- 1 tablespoon finely chopped chives
- Salt, to taste
- Freshly ground black pepper
For the Brown Butter Dressing
- 4 tablespoons unsalted butter
- 1½ tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 small shallot, finely minced
- 2 tablespoons extra-virgin olive oil
- Salt and black pepper, to taste
How to Make It
1. Cook the Potatoes
Wash the fingerling potatoes thoroughly. Place them in a large pot and cover with cold, salted water.
Bring the water to a gentle boil and cook until the potatoes are tender when pierced with a knife, about 12–18 minutes, depending on their size.
Drain well and allow them to cool just enough to handle. Cut larger potatoes in half while leaving smaller ones whole.
2. Crisp the Pancetta
Place the diced pancetta in a skillet over medium heat.
Cook until the fat renders and the pancetta becomes golden and crisp, about 5–8 minutes. Transfer it to a plate lined with paper towels, reserving a little of the rendered fat in the pan.
3. Brown the Butter
Melt the butter in a small saucepan over medium heat.
Continue cooking, swirling the pan occasionally, until the butter becomes golden brown and develops a nutty aroma. Watch it carefully because brown butter can quickly turn from perfectly toasted to burnt.
Remove it from the heat immediately.
4. Make the Dressing
Whisk the Dijon mustard, red wine vinegar, honey and minced shallot together in a bowl.
Slowly whisk in the warm brown butter and olive oil until the dressing becomes smooth and emulsified. Season with salt and freshly ground black pepper.
The combination of tangy vinegar and rich brown butter gives this salad its distinctive flavor.
5. Toss Everything Together
Place the warm potatoes in a large bowl.
Pour the brown-butter dressing over them while they’re still warm. Gently toss so the potatoes absorb the dressing.
Add the crispy pancetta, parsley and chives and toss again.
Taste and adjust the seasoning with additional salt, pepper or vinegar if needed.
Tips for the Best Potato Salad
- Dress the potatoes while warm. Warm potatoes absorb the dressing much better than chilled potatoes.
- Don’t overcook the potatoes—they should be tender but still hold their shape.
- Keep a close eye on the butter while browning.
- For extra tang, add another small splash of red wine vinegar just before serving.
- Fresh herbs provide a nice contrast to the richness of the pancetta and butter.
How to Serve
Serve this salad warm or at room temperature. It works particularly well alongside roast chicken, grilled steak, pork chops or roasted vegetables.
The combination of creamy potatoes, crisp pancetta and nutty brown butter makes it much more substantial than an ordinary potato salad.
Recipe at a Glance
Prep time: 15 minutes
Cook time: 25 minutes
Total time: About 40 minutes
Servings: 4–6
Tip: For a slightly lighter version, reduce the butter and pancetta and add more fresh herbs and vinegar to keep the dressing bright.