Warm Fingerling Potato Salad Food

WARM FINGERLING POTATO SALAD

Steps:

• Steam the potatoes for 20 minutes, or until you can easily pierce them with a paring knife.
• While potatoes are steaming, heat the olive oil in a medium (10") skillet over medium heat. Add the red onion, and sautee until onions are softened but not browned, about 10 minutes.
• Turn off the heat under the skillet and add the vinegar, capers, mustard, pepper, and salt. Set aside.
• While they are still hot, slice the potatoes into 1/4" rounds.
• Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature.

WARM FINGERLING POTATO SALAD

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 WITH SHERRY-MUSTARD VINAIGRETTE

Steps:

• For vinaigrette:
• Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.
• For potatoes:
• Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.
• Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.
• Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.

FINGERLING POTATO SALAD

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.