Fingerling Potato Salad with Cornichon Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This potato salad recipe features fingerling potatoes that are tossed in a flavorful chopped pickle vinaigrette. Ingredients:
3 pounds assorted fingerling (or small red) potatoes, washed |
2 teaspoons salt |
2 tablespoons sherry vinegar |
1 large red onion, cut in half and sliced (about 1/2 cup) |
2 ribs celery, chopped (about 1 cup) |
10 cornichons or mini dill pickles, chopped |
2 tablespoons chopped fresh dill |
1 tablespoon chopped fresh chives |
3/4 cup cornichon vinaigrette |
sea salt, to taste |
freshly ground pepper, to taste |
Directions:
1. Bring potatoes, 2 teaspoons salt, and water to cover to a boil in a large pot or Dutch oven over medium-high heat. Reduce heat, cover, and simmer 12 to 15 minutes or until potatoes are tender when pierced with a fork; drain. Place in a large bowl, and toss with vinegar while warm. Cool to room temperature.
2. Add remaining ingredients; toss gently. Serve immediately, or cover and chill until ready to serve.
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