my contributions to the 4th

We’re going to a cookout tomorrow, and I am bringing two salads: tomato salad and a warm potato salad with pancetta and brown butter dressing. Both are super easy and always go fast.

Tomato Salad
heirloom tomatoes, sliced
1 shallot
kalamata olives
1 Tbsp. sherry vinegar
3 Tbsp. olive oil
sea salt
Mix and enjoy.

Warm Potato Salad (adapted from Food & Wine)

2 pounds fingerling potatoes, sliced 1/2 inch thick
4 tablespoons unsalted butter
3 ounces thickly sliced pancetta, cut into 1/4-inch dice
1 shallot, minced
One 2-inch rosemary sprig
2 tablespoons sherry vinegar
1 tablespoon grainy mustard
Freshly ground pepper
2 tablespoons snipped chives

Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 10 minutes. Drain, shaking off any excess water.

Meanwhile, in a large skillet, melt 1 tablespoon of the butter. Add the pancetta and cook over moderate heat, stirring frequently, until just beginning to brown, about 3 minutes. Add the remaining 3 tablespoons of butter and cook, stirring occasionally, until the pancetta is golden and the butter is just beginning to brown, about 2 minutes. Add the shallot and rosemary sprig and cook, stirring, for 2 minutes. Remove the skillet from the heat and discard the rosemary sprig.

Whisk the vinegar and mustard into the pancetta mixture; season with salt and pepper. Add the potatoes and the chives and toss until evenly coated. Serve the potato salad warm or at room temperature.

One Comment

  1. Jenni
    Posted July 3, 2008 at 4:07 pm | Permalink

    Reading that potato salad recipe reminded me of one I had the other day at a cookout. It was totally different than any I’d ever had and it was sooooo good!

    It had sm. red potatoes, real mayo, lime juice, cilantro, salt and pepper, and I think that was it. It was really good with the cilantro, very light. Just thought I’d share in case you wanted to try it!