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Glazed Fingerling Potato Salad with Pancetta and Warm Mustard Vinaigrette

Scott Phillips

Servings: four.

Potatoes, crisp pancetta, and aged Gouda, along with some good-for-you greens, make for one delicious salad.


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

Nutritional Information

  • Calories (kcal) : 410
  • Fat Calories (kcal): 320
  • Fat (g): 36
  • Saturated Fat (g): 13
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 18
  • Cholesterol (mg): 55
  • Sodium (mg): 690
  • Carbohydrates (g): 17
  • Fiber (g): 2
  • Protein (g): 7


  • 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 just tender, about 8 minutes. Uncover the pan, raise the heat to medium high, and add the remaining 2 Tbs. butter. Cook, shaking the pan occasionally, until all of the liquid has reduced to a glaze and the potatoes are lightly browned, about 20 minutes more.
  • Meanwhile, cook the pancetta in an 8-inch nonstick skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate. Pour off any fat from the pan, return the pan to medium heat, and add 1/2 Tbs. of the oil. Add the shallot to the pan and cook, stirring, until tender, about 2 minutes. Stir in the vinegar and mustard and cook until the mustard is smooth, 30 seconds to 1 minute. Transfer the mixture to a small bowl and gradually whisk in the remaining 4-1/2 Tbs. oil. Season to taste with salt and pepper.
  • Put the escarole and pancetta in a large bowl and toss with 3 Tbs. of the vinaigrette. Season to taste with salt and pepper. Divide the salad and the potatoes among 4 salad plates and sprinkle with the cheese. Drizzle with  the remaining vinaigrette and serve.


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Reviews (6 reviews)

  • Krispie | 09/12/2015

    This was easy to make and very good however, I added too much water "to cover" and as a result, it took longer to boil it all off and the potatoes were overcooked and didn't even brown up. Everything else workded perfectly according to the recipe so I am sure if I add less water next time, it will be even better.

  • Fromtdot | 05/27/2012

    Very tasty, everyone loved it! Did not need the additional 2T of butter after boiling off the water and added only 1T of oil to the dressing as the potatoes seemed coated after boiling in the 2T butter and water. Don't forget to brown the potatoes a bit before putting together the salad. I would make it again and try without the escarole as that's the way the kids liked it best.

  • psife | 12/04/2009

    I loved this recipe, although I did cut down on the butter. I too thought there was too much liquid and will cut down the amount next time, which will be tonight.

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