Fingerling Potatoes with an Apple Cider Vinaigrette
(A twist on the ole German Potato Salad)
Recipe from Carrie Minns’ blog “La Pomme de Portland”
- 3 lbs (or approx 8 cups) fingerling potatoes, cut into fairly uniform 1" sized chunks
- 1/4 tsp kosher salt (or sea salt or whatever salt you have on hand)
- 2 tbsp apple cider vinegar
- 2 tbsp shallot, peeled and minced
- 1 tsp Dijon mustard
- 5-6 tbsp olive oil
- Before you start doing anything with your potatoes, mix together the salt, vinegar and shallot in a medium-sized bowl. (I like to use a 4 cup pyrex measuring cup.)
- Set aside and allow to "macerate" or "pickle" if you will, while you take care of the potatoes.
- Put your potatoes in a large pot and fill with enough water to cover them completely.
- Add a pinch of salt if you'd like, cover and bring to a boil.
- Once boiling, reduce your heat a bit and cook for 10-12 minutes.
- Test with a fork at 10 minutes to see if the potatoes are tender.
- Gently drain the potatoes into a colandar and let cool just a bit.
- While they are cooling, finish your vinaigrette.
- Mix in the dijon mustard.
- Then, while continuously whisking, slowing pour your olive oil into your vinegar and shallot mix. You want to do this slowly so the ingredients emulsify or blend together.
- Transfer your potatoes to a large bowl (or back in the pot, which is what I do to cut down on dishes,)
- Pour the vinaigrette over them and gently stir your potatoes just until they are evenly coated with the dressing.
This recipe can easily be cut in half and it's just as tasty cold. Enjoy.
Yield: 8 servings