Fingerling Potato Salad Recipes

WARM FINGERLING POTATO SALAD

Steps:

• Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.
• Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.
• Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.

ROASTED FINGERLING POTATO SALAD

Steps:

• Position rack in bottom 1/3 of oven.
• Heat oven to 400*F.
• Brush heavy rimmed baking sheet with oil.
• Place potatoes and 2 Tbsp oil in large bowl.
• Sprinkle with salt and pepper and toss.
• Arrange potatoes cut side down on baking sheet.
• Roast until cut side is brown, about 23 minutes.
• Using tongs, turn potatoes over.
• Roast until crisp, deep golden, and tender, about 12 minutes.
• Season to taste with salt and pepper.
• Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
• transfer potatoes to dish.
• Spoon chopped eggs and herb salad over.

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.