Warm Fingerling Potato Salad

We are finally getting settled into our new house! I will post pictures and such soon. Tuesday was the first time I've used my new kitchen, and I just have to say, I love it! Tons of counter space, bright, and clean. Our friend Nick stopped by after work to grill up some burgers (on our grill inherited from him, YAY!), so I decided to whip together some sides. This was voted the best potato salad ever on Chow.com, so I had to give it a try.

I pretty much stuck to the recipe, but I modified the instructions below to be more helpful. Definitely use a large skillet to cook the onion as you'll need the room! Also, I used colorful fingerling potatoes, which gave this salad a totally unique look!

Warm Fingerling Potato Salad
{serves 6 - 8}
1 1/2 pounds fingerling potatoes
3 tablespoons olive oil
1 medium-sized red onion, diced
3 tablespoons apple cider vinegar
2 tablespoons capers, rinsed and drained
2 teaspoons dijon mustard
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/2 cup chopped parsley
1/4 cup chopped chives

Steam the potatoes for 15 minutes or so, when you can pierce them easily with a fork. Be careful not to overcook them, or your potato salad will end up a bit mushy.
Heat the olive oil in a large non-stick skillet over medium heat. Add the red onion and sautee for about 10 minutes, until onions are softened but not browned. Turn off the heat and add the vinegar, capers, mustard, pepper, and salt. Set aside.
While they are still hot, slice the potatoes into bite-sized pieces, then add them, the parsley and the chives to the skillet. Mix until everything is coated.
Ideally, serve this warm or at room temperature. Leftovers are FANTASTIC cold, too :)

Great recipe, and very different from the traditional mayo-covered onion and egg variety (although I love that kind too at times!) The tastes are complex and rich, the capers provide a lovely distraction from the carmelized onions. Great to bring to a BBQ, since this recipe is gluten-free and vegan. I highly recommend this!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.