Is there anything that can’t be made more delicious with the addition of bacon or better still, what about bacon and butter! Not just any old butter but browned butter, which adds a gorgeous, deep nuttiness. Even though potatoes are one of the most versatile vegetables going around, let’s be honest, they can sometimes be a bit on the boring side and certainly benefit from a little assistance in the flavour department. So what with the addition of sherry vinegar and grainy mustard to the bacony goodness, the humble spud was elevated to a higher place.
Warm Potato Salad with Brown Butter Dressing
Recipe by Grace Parisi
1kg baby potatoes
4 tablespoons unsalted butter
90g thickly sliced pancetta (or bacon), cut into 1cm pieces
1 golden shallot, minced
5cm sprig rosemary
2 tblspns sherry vinegar
1 tblspn grainy mustard
Sea salt and freshly ground pepper
Fresh snipped chives for serving (optional)
Boil the potatoes in a large pot of salted water for about 10 minutes until tender, drain and cut in half.
Melt 1 tablespoon of the butter in a frying pan and sauté the pancetta over a medium heat for about 3 minutes until just browning. Add the rest of the butter and cook until the pancetta is golden and the butter is just starting to go brown, about 2 minutes. Tip in the shallot and rosemary sprig and cook for a further 2 minutes. Remove the pan from the heat and discard the rosemary.
Whisk the vinegar and mustard into the pan, season with salt and pepper and tip in the potatoes. Toss to completely coat them. Sprinkle with chives if using and serve warm or at room temperature. Serves 4-6.