Fingerling Potato Salad
Another great recipe for those picnics or BBQs that are sure to be in our future! I love love love this potato salad and it's mayonnaise free!
I know some people have a violent reaction to the word "mayonnaise," which is ridiculous because without mayonnaise, this world would be BLT-less, tuna salad-less, and all together life-less. But that's a separate post I'll have to pick with you later.
For now, if you love mayonnaise, you won't miss it, and if you hate mayonnaise (gasp!), I never want to talk to you again. I'm kidding. Kind of. Not really. But this potato salad was basically born for you.
I adapted this recipe from the original, which you can find HERE.
Ingredients:
1 pound fingerling potatoes (I ended up using a 24 oz bag, so it's a-okay if there's a little extra)
1/2 cup chicken stock
3 tablespoons rice vinegar (WTSM)
1/3 cup vegetable oil
2 teaspoons dijon mustard
2 teaspoons dried parsley
Directions:
1. Place potatoes in a stockpot with enough salted water to cover. Simmer on medium heat for about 20 minutes until potatoes are fork-tender. Drain and cool potatoes just enough to handle comfortably.
2. Slice cooled potatoes in 1/4-inch rounds. Place in serving bowl and set aside.
3. Heat chicken stock to a simmer on medium heat in a small saucepan. Whisk in vinegar, oil, mustard, and parsley flakes. Simmer, stirring, until heated through.
4. Add stock mixture to potatoes in bowl; gently toss. Season to taste with salt and pepper and stir gently to combine. Let rest 15 minutes before serving.
I know some people have a violent reaction to the word "mayonnaise," which is ridiculous because without mayonnaise, this world would be BLT-less, tuna salad-less, and all together life-less. But that's a separate post I'll have to pick with you later.
For now, if you love mayonnaise, you won't miss it, and if you hate mayonnaise (gasp!), I never want to talk to you again. I'm kidding. Kind of. Not really. But this potato salad was basically born for you.
I adapted this recipe from the original, which you can find HERE.
Ingredients:
1 pound fingerling potatoes (I ended up using a 24 oz bag, so it's a-okay if there's a little extra)
1/2 cup chicken stock
3 tablespoons rice vinegar (WTSM)
1/3 cup vegetable oil
2 teaspoons dijon mustard
2 teaspoons dried parsley
Directions:
1. Place potatoes in a stockpot with enough salted water to cover. Simmer on medium heat for about 20 minutes until potatoes are fork-tender. Drain and cool potatoes just enough to handle comfortably.
2. Slice cooled potatoes in 1/4-inch rounds. Place in serving bowl and set aside.
3. Heat chicken stock to a simmer on medium heat in a small saucepan. Whisk in vinegar, oil, mustard, and parsley flakes. Simmer, stirring, until heated through.
4. Add stock mixture to potatoes in bowl; gently toss. Season to taste with salt and pepper and stir gently to combine. Let rest 15 minutes before serving.
Fingerlings For Lyfe!
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