Fingerling Potato Salad Recipe Epicuriouscom Recipes

ROASTED FINGERLING POTATO SALAD

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.
• Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.
• Transfer potatoes to dish. Spoon chopped eggs and herb salad over.

FINGERLING POTATO SALAD

Steps:

• Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
• Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
• Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
• Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.

FINGERLING POTATO SALAD WITH GREEN CHILE-CILANTRO SALSA

Steps:

• Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
• Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
• While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
• Toss potatoes with salsa.

FINGERLING POTATO SALAD WITH SHERRY-MUSTARD VINAIGRETTE

Steps:

• For vinaigrette:
• Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
• For potatoes:
• Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.
• Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.
• Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.

WARM FINGERLING POTATO SALAD

Steps:

• 1. Place potatoes in a large saucepan and cover with cold water. Lightly salt and bring to a boil. Reduce heat to medium; cook 15 to 20 minutes, until fork-tender. Drain and place in a serving bowl. 2. Meanwhile, heat 2 tbsp of the olive oil in a large skillet over medium heat. Add leeks, shallots and garlic; cook 10 minutes, until leeks are tender. Stir occasionally. 3. Toss potatoes with leek mixture. Whisk together remaining 4 tbsp olive oil, the vinegar, mustard, salt and pepper. Fold into potatoes; gently stir in parsley. Serve warm or at room temperature.

GREEN BEAN AND FINGERLING POTATO SALAD

Steps:

• In a large kettle, simmer potatoes in salted water to cover until tender when pierced with a fork, about 10 minutes, and drain in a large colander.
• In a large saucepan, cook beans in 3 inches salted boiling water over high heat until crisp-tender, about 3 to 5 minutes. With tongs or a slotted spoon, transfer beans to colander with potatoes and drain well.
• In a large bowl, toss together warm potatoes, beans, herbs, oil, zest, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered.
• Serve salad warm or at room temperature.

BALSAMIC FINGERLING POTATO SALAD

Steps:

• -Steam potatoes, until tender while doing the following steps. -In blender, pulse together vinegar, mustard, rosemary, thyme, sugar and garlic. -With blender running, add oil slowly through hole in lid. Blend until smooth and emulsified. Set aside. -Chop bacon into 1/4 inch strips. Fry in small pan until crisp. Pour out extra renderings, but do not drain on towel. -When potatoes are tender, cut large ones in half, leaving small ones alone. This makes them more similar sizes. -In a large bowl, combine potatoes, bacon with residual renderings, 1/2 cup dressing (more or less, if desired), and torn basil. -Serve hot, room temperature or cold. (best at room temperature)

FINGERLING POTATO SALAD

Steps:

• Place potatoes in pot with enough salted water to cover.
• SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
• Cool potatoes just enough to handle comfortably.
• Slice slightly cooled potatoes in 1/4-inch rounds.
• Place potato rounds in a serving bowl; set aside.
• Heat chicken stock to a simmer on medium in a small saucepan.
• Whisk in vinegar, oil, and mustard.
• Simmer, stirring constantly, until heated through.
• Add stock mixture to potatoes in bowl; gently toss.
• Season to taste with salt and pepper.
• Add chives and stir gently to combine.
• Let rest 15 minutes at room temperature; serve.