Herbed Fingerling Potato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Didn't have too much food in the house last night and wanted a quick and easy dinner. I did have some bockwurst in the freezer and a bag of fingerlings to work with. This is what I came up with and we really enjoyed it :-) Ingredients:
1 lb. fingerling potatoes |
1 large boiled egg |
1 tbsp champagne vinegar |
1 small shallot, finely chopped |
3 tbsp fresh flat-leaf parsley, chopped |
3 tbsp fresh tarragon, chopped |
1 tbsp dried dill |
1/4 cup mayonnaise |
1 tbsp sour cream |
1 tbsp sugar (i like my potato salad on the sweet side) |
1 tablespoon whole grain mustard |
freshly ground sea salt and black pepper, to taste |
Directions:
1. Place the potatoes in a large pot of cold water. Bring to a boil, and then reduce heat to simmer. Season the water with salt. Cook until the potatoes are tender when pierced with the tip of a knife, 12 to 15 minutes.
2. Meanwhile, place the egg in a saucepan. Cover with 1 inch of water. Bring to a gentle boil. Cover and remove from heat. Set aside for 10 minutes. Transfer to the sink and peel egg under cool running water. Dry the egg with a paper towel. Chop and set aside.
3. Once the potatoes are tender, drain well, peel (if desired) and slice. Transfer hot potatoes to a bowl. Combine the potatoes with vinegar, shallot, tarragon and parsley. Season with salt and pepper.
4. Whisk together sugar, mayonnaise, sour cream and mustard in a small bowl. Add the dressing to the potato mixture along with the chopped egg, and gently toss to combine. Taste and adjust seasoning, if necessary.
5. Cover and refrigerate for at least 2 hours so all the flavors can absorb into the potatoes.
6. I served this with bockwurst I had steamed, removed the casings, then browned in some butter. Topped with chopped fresh parsley.
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