Friday, 24 August 2007

Fingerling Potato Salad

Fingerling potatoes make a great potato salad, but if you can't get them, small red skinned potatoes work well too. This is a simple salad with a salt and vinegar bite to it. I particularly like it when it is still warm.

4 servings
30 minutes - 15 minutes prep time

Fingerling Potato Salad
1 litre (1 quart - 4 cups) fingerling potatoes
2 or 3 stalks of celery
1/2 cup chopped parsley

Wash and cut potatoes into bite-sized slices. Cover with water and boil until tender, about 15 minutes.

Meanwhile wash and chop the celery finely, and chop the parsley. Set them aside.

1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 tablespoon Dijon mustard
salt & pepper

Whisk the dressing ingredients in a large salad bowl.

When the potatoes are cooked, drain them and toss them in the dressing at once. Keep stirring until most of the dressing has been absorbed. Add the celery and parsley, and mix in well.

Serve warm or cold.

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