Glazed Fingerling Potato Salad with Pancetta and Warm Mustard Vinaigrette

Glazed Fingerling Potato Salad with Pancetta and Warm Mustard Vinaigrette
Photo by Scott Phillips

Ingredients

  • ½ cup shaved aged Gouda (1-½ oz.)
  • 2 oz. pancetta, cut into ¼-inch dice (1/3 cup)
  • Kosher salt
  • ¾ lb. fingerling potatoes (7 or 8 medium), quartered lengthwise
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper
  • 4 Tbs. unsalted butter
  • + 4 more ingredients
    • 4 oz. escarole, torn into small pieces (6 cups)
    • 3 Tbs. red wine vinegar
    • 2 Tbs. finely chopped shallot
    • 5 Tbs. extra-virgin olive oil

Melt 2 Tbs. of the butter in a 10-inch straight-sided sauté pan over medium heat. Add the potatoes and enough water to just cover them (about 2 cups). Bring to a boil. Add 1 tsp. salt, cover the pan, reduce the heat to medium low, and cook, shaking the pan occasionally, until the potatoes are jus...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network