Warm Fingerling Potato Salad
Elevate your side dish game with this Warm Fingerling Potato Salad, a hearty and flavorful twist on the classic potato salad. Featuring tender fingerling potatoes tossed in a tangy Dijon and whole-grain mustard vinaigrette, this recipe is infused with the rich, savory notes of crispy pancetta and accented by fresh herbs like parsley and chives. Perfectly balanced with a touch of honey and red wine vinegar, this warm potato salad is a crowd-pleaser that’s easy to prepare in under 40 minutes. Whether served alongside grilled meats or enjoyed as a stand-alone dish, it’s a versatile recipe ideal for gatherings or weeknight dinners. Indulge in the comforting textures and vibrant flavors of this must-try side dish.
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Recipe Information
Ingredients
- 2 pounds fingerling potatoes
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 ounces pancetta, diced
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 shallot, finely minced
- 2 tablespoons parsley, chopped
- 1 tablespoon fresh chives, chopped
Instructions
Wash the fingerling potatoes thoroughly to remove any dirt. Cut larger potatoes in half lengthwise to ensure even cooking.
Add the potatoes to a large pot of salted water. Bring to a boil over medium-high heat and cook for 12-15 minutes, or until the potatoes are fork-tender. Drain and set aside.
In a large skillet over medium heat, add the diced pancetta. Cook for 6-8 minutes, stirring occasionally, until the pancetta is crispy. Remove with a slotted spoon and place on a paper towel-lined plate. Reserve the rendered fat in the skillet.
To the skillet with pancetta fat, add 1 tablespoon of olive oil. Whisk in the Dijon mustard, whole-grain mustard, red wine vinegar, honey, and minced shallot. Cook for 1-2 minutes until warmed through and emulsified. Season with salt and pepper to taste.
Add the cooked and drained potatoes back into the skillet with the vinaigrette. Toss gently to coat the potatoes evenly.
Transfer the dressed potatoes to a serving bowl. Top with the crispy pancetta, chopped parsley, and chives. Serve while still warm.
Nutrition Facts
Calories |
1527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.1 g | 105% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 168.3 g | 61% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 12.5 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 4913 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
