 Fingerling Potato Salad with a French Herb and Olive Oil Vinaigrette
Seasonal Organic Cooking
with Barn Goddess® Terri Nacke, The Cook
Ingredients:
2 pounds Fingerling or Dutch, Yukon Gold or Red New Potatoes
1/4 cup Shallot Vinegar
2 tablespoons dry Vermouth
1 Shallot, minced
2 tablespoons finely snipped fresh Chives
2 tablespoons minced fresh Italian Flat Leaf Parsley
1 tablespoon drained Capers (optional)
1 tablespoon Dijon Mustard
1 tablespoon total, in any combination, minced fresh Tarragon, Sorrel, Dill, and/or Thyme (optional)
Sea Salt and freshly ground Black Pepper to taste
6 tablespoons organic Extra Virgin Olive Oil
Instructions:
Scrub potatoes, put them into a large pot, and cover them with cold water.
Add a teaspoon of salt and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are tender when pierced with a fork, 20-25 minutes.
Drain potatoes, and cut them into bite-sized pieces.
Place the warm potatoes in a medium-sized bowl.
In a small bowl, whisk together all remaining ingredients except olive oil.
Add the olive oil in a slow, steady stream, whisking constantly to form an emulsion.
Pour the dressing over the warm potatoes and toss gently to combine, seasoning to taste with the salt and pepper.
Serve warm, at room temperature or chilled.
Serves 6-8.
Learn more about Terri
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