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

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

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