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

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

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

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