GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES
Steps:
- Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
- Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
- Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
- Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
- Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.
FINGERLING POTATO SALAD
Sautéed leeks and toasted brown mustard seeds punch up this picnic classic.
Provided by Sara Dickerman
Categories Salad Potato Side Fourth of July Picnic Graduation Backyard BBQ Leek Root Vegetable Family Reunion Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Place potatoes in a large pot. Add enough cold water to cover by 3". Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly.
- Heat 3 tablespoons oil in a small skillet over medium-high heat. Add mustard seeds to skillet and cook, stirring occasionally, until seeds start to pop, about 2 minutes. Pour oil with seeds into a large bowl.
- Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, season with salt, and cook, stirring occasionally, until just tender, 10-12 minutes.
- Whisk remaining 4 tablespoons oil, vinegar, Dijon mustard, and 1 tablespoon water into mustard-seed oil. Add potatoes and leeks; toss to coat. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill. Return to room temperature before serving, adding more oil and vinegar if dry.
PERFECT FINGERLING POTATOES
Steps:
- In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.
GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE
A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)
Provided by Sam Sifton
Categories easy, salads and dressings
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
- Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
- Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
- Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
- For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams
WARM FINGERLING POTATO SALAD
A lemon-olive oil dressing is poured over tender potatoes while they're still warm, and a dash of red pepper flakes adds some kick to this simple side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes.
- Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat.
- Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.
FINGERLING POTATO SALAD
Fingerling potatoes with a dressing containing chicken stock and rice vinegar. Adapted from a www.wegmans.com newsletter. Prep time and cooking time are estimates. Add minced garlic to the dressing if you like. You may not need all the dressing. Taste and use the quantity of dressing you desire; set aside the rest for another time.
Provided by foodtvfan
Categories Potato
Time 40m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in pot with enough salted water to cover.
- SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
- Cool potatoes just enough to handle comfortably.
- Slice slightly cooled potatoes in 1/4-inch rounds.
- Place potato rounds in a serving bowl; set aside.
- Heat chicken stock to a simmer on medium in a small saucepan.
- Whisk in vinegar, oil, and mustard.
- Simmer, stirring constantly, until heated through.
- Add stock mixture to potatoes in bowl; gently toss.
- Season to taste with salt and pepper.
- Add chives and stir gently to combine.
- Let rest 15 minutes at room temperature; serve.
Nutrition Facts : Calories 335, Fat 25, SaturatedFat 3.3, Cholesterol 1.2, Sodium 119.2, Carbohydrate 25.4, Fiber 3.7, Sugar 2.4, Protein 3.7
ROASTED FINGERLING POTATO SALAD
Provided by Jeanne Kelley
Categories Salad Potato Side Picnic Vegetarian Low Cal High Fiber Backyard BBQ Dinner Lunch Summer Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Position rack in bottom third of oven and preheat to 400°F. Brush heavy large rimmed baking sheet with oil. Place potatoes and 2 tablespoons oil in large bowl. Sprinkle with salt and pepper; toss. Arrange potatoes, cut side down, on prepared baking sheet. Roast until potatoes are brown on cut side, about 23 minutes. Using tongs, turn potatoes over. Roast until crisp, deep golden, and tender, about 12 minutes longer. Season to taste with salt and pepper.
- Stir green onions, parsley, tarragon, vinegar, mustard, and 2 teaspoons oil in small bowl. Season with salt and pepper.
- Transfer potatoes to dish. Spoon chopped eggs and herb salad over.
ROASTED FINGERLING POTATO SALAD
From the June, 2020 Bon Appetite. Haven't made it yet, but has all the ingredients we enjoy, especially the roasted fingerlings !
Provided by NurseJaney
Categories Potato
Time 55m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Position rack in bottom 1/3 of oven.
- Heat oven to 400*F.
- Brush heavy rimmed baking sheet with oil.
- Place potatoes and 2 Tbsp oil in large bowl.
- Sprinkle with salt and pepper and toss.
- Arrange potatoes cut side down on baking sheet.
- Roast until cut side is brown, about 23 minutes.
- Using tongs, turn potatoes over.
- Roast until crisp, deep golden, and tender, about 12 minutes.
- Season to taste with salt and pepper.
- Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
- transfer potatoes to dish.
- Spoon chopped eggs and herb salad over.
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