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, flavour-forward side dish that’s perfect warm or at room temperature.
Ingredients
Potatoes and Dressing
- Mini potatoes
- Unsalted butter
- Olive oil
- Smoked paprika
- Aleppo pepper or red chili flakes
- Leek
- Red chili (red Thai Fresno)
- Green Chili (jalapeño or serrano)
- Zest of 1 lemon
Pickled Shallots
- Shallot
- Red wine vinegar
- Sumac
- kosher salt
To Finish
- Fresh lemon juice
- Fresh dill
- Flat-leaf parsley
- Kosher salt and black pepper
See the recipe card below for quanities.
Instructions
Cook the Potatoes
Place potatoes in a large saucepan 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.
Pickle the Shallots
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.
Step-by-Step: Brown Butter and Leeks
Brown the Butter Carefully – See TIPS
In 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 heat to avoid burning. You can even pour it into a bowl to cool it down faster.
Let It Cool for 30 Seconds:
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.
Add the Leeks to the Warm Brown Butter:
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.
Assemble the Salad
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 flavours.
Serve
Enjoy warm or at room temperature.
Tips for Browning Butter Like a Pro
- Use a Light-Coloured Pan
A stainless steel or light-coloured pan makes it easier to see the milk solids change colour, key for preventing burning. - Cut Butter into Even Pieces
This helps it melt more evenly and brown at a steady pace. - Stir Constantly Once It Melts
After the butter melts and starts to foam, stir or swirl the pan frequently to keep the milk solids from sticking and burning. - Watch for the Colour Change
First, it’ll foam, then turn golden, then brown with a nutty aroma. The milk solids will sink and darken—look for amber-brown bits. - Smell Is Key
When it smells like toasted hazelnuts or caramel, it’s ready. If it smells burnt, it is. - Remove from Heat Quickly
As soon as it’s browned, take it off the heat immediately to stop the cooking. You can even pour it into a bowl to cool it down faster. - Don’t Walk Away
It goes from golden to burnt fast—stay close and attentive for the last 1–2 minutes. - Optional: Strain It
If you don’t want the toasted milk solids in your dish (for a smooth sauce), strain the brown butter through a fine mesh sieve or cheesecloth.
Equipment Used: I used the Hestan Culinary ProBond Sauté Pan to boil the potatoes, brown the butter, and finish the leeks, all in one pan. Durable, responsive, and stunning, it’s a workhorse I reach for again and again. Served in the Hestan Provisions Stainless-Steel Medium Oval Au Gratin.
Save 20% off Hestan Culinary by using code ZIMMY20 + our affiliate links. (Offer not available during promotional periods.) Proud Hestan Culinary Ambassador. All opinions in this post are always my own.
📖 Recipe
Brown Butter Potato Salad with Leeks & Pickled Shallots
Ingredients
Potatoes and Dressing
- 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
Pickled Shallots
- 1 small shallot thinly sliced
- 2 tablespoons red wine vinegar
- ½ teaspoon sumac
- Pinch of kosher salt
For Finishing
- 1½ teaspoon fresh lemon juice
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped flat-leaf parsley
- Kosher salt and freshly cracked black pepper
Instructions
Cook the Potatoes
- 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.
Pickle the Shallots
- 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.
Step-by-Step: Brown Butter and Leeks
- Brown the Butter Carefully (See TIPS in notes)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.
- Let It Cool for 30 Seconds: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.
- Add the Leeks to the Warm Brown Butter: 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. You can even pour it into a bowl to cool it down faster.
Assemble the Salad
- 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 flavours.
Serve
- Enjoy warm or at room temperature.
💬Tried this recipe?
- We’d LOVE it if you left a rating and review — your feedback helps others (and us!)
Video
Notes
- Use a Light-Coloured Pan:
A stainless steel or light-coloured pan makes it easier to see the milk solids change colour, key for preventing burning. - Cut Butter into Even Pieces:
This helps it melt more evenly and brown at a steady pace. - Stir Constantly Once It Melts:
After the butter melts and starts to foam, stir or swirl the pan frequently to keep the milk solids from sticking and burning. - Watch for the Colour Change:
First, it’ll foam, then turn golden, then brown with a nutty aroma. The milk solids will sink and darken—look for amber-brown bits. - Smell Is Key:
When it smells like toasted hazelnuts or caramel, it’s ready. If it smells burnt, it is. - Remove from Heat Quickly:
As soon as it’s browned, take it off the heat immediately to stop the cooking. You can even pour it into a bowl to cool it down faster. - Don’t Walk Away:
It goes from golden to burnt fast—stay close and attentive for the last 1–2 minutes. - Optional: Strain It:
If you don’t want the toasted milk solids in your dish (for a smooth sauce), strain the brown butter through a fine mesh sieve or cheesecloth.
Leave a Reply