Brown Butter Potato Salad with Leeks & Pickled Shallots
Courtesy of Zimmysnook
6
15 minutes
35 minutes
This elevated potato salad swaps out mayo for rich, nutty brown butter infused with smoky spices, sautéed leeks, and fresh chilies. Pickled shallots add brightness and tang, while fresh dill and parsley bring a burst of herbal freshness. It's a bold, flavor-forward side dish that’s perfect warm or at room temperature.
Ingredients
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- 2 pounds mini potatoes
- 8 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon Aleppo pepper or red chili flakes
- 1 large leek white and light green parts only, halved lengthwise and thinly sliced
- 1 red chili Fresno or red Thai, thinly sliced
- 1 green chili jalapeño or serrano, thinly sliced
- 1 lemon zest
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- 1 small shallot thinly sliced
- 2 tablespoons red wine vinegar
- ½ teaspoon sumac
- Pinch of kosher salt
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- 1½ teaspoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped flat-leaf parsley
- Kosher salt & freshly cracked black pepper
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ProBond Forged 5qt Sauté Pan
Provisions Medium Oval Au Gratin
Directions
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Place potatoes in a large sauté pan and cover with cold salted water. Bring to a boil, reduce to a simmer, and cook until fork tender (about 12–15 minutes). Drain and let them steam dry.
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In a small bowl, mix sliced shallots, red wine vinegar, sumac, and a pinch of salt. Let sit for 20–30 minutes at room temperature.
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In a clean sauté pan, melt the butter over medium heat. Once melted, reduce heat slightly and stir constantly. Stir constantly as it foams and browns, and the butter smells nutty, with the milk solids turning golden brown, about 8–10 minutes.
- Immediately remove the pan from the heat to avoid burning. You can even pour it into a bowl to cool it down faster.
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Let the butter rest off the heat for 30 seconds. Then stir in the olive oil, smoked paprika and Aleppo pepper or chili flakes. This gently blooms the spices without scorching them.
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Return the brown butter to the skillet (clean out any extra milk solids) and add the sliced leeks to the warm, spiced brown butter. Stir them in off the heat for 30–60 seconds to start softening.
- Then return the pan to low heat and sauté for 7-9 minutes, stirring often, until leeks are soft, fragrant, and glossy.
- Remove from heat and set aside.
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In a large bowl, combine warm potatoes, sautéed leeks with brown butter, pickled shallots (with a bit of their brine), lemon zest and juice, sliced chilies, and fresh herbs.
Season generously with salt and pepper. Toss gently while warm to infuse the flavors.
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Enjoy warm or at room temperature.
