Fingerling Potato Salad Recipe
Servings: 4
Ingredients
- 2 lb fingerling potatoes and purple and red potatoes
- 4 Tbsp. cider vinegar Salt to taste Freshly-grnd black pepper to taste
- 1 c. coarsely-minced fresh mixed herbs
- 1 1/2 x shallots coarsely minced
- 1 x garlic clove coarsely minced
- 1/4 c. extra-virgin extra virgin olive oil
- 1/2 tsp grated lemon zest
Directions
- Cover potatoes with salted cool water by 1-inch, then simmer till just tender, 10 to 15 min. (Potatoes will continue to cook after draining; don't overcook or possibly they will break apart.)
- Drain potatoes and rinse under cool water till slightly cooled. Halve lengthwise and while still hot gently toss with 1 Tbsp. vinegar. Cold potatoes to room temperature, then season with salt and pepper.
- While potatoes cook, in a food processor pulse mixed herbs, shallots, garlic till finely minced. Add in oil, zest and remaining 3 Tbsp. vinegar in a food processor till finely minced.
- Toss potatoes with herb dressing.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 241g | |
| Recipe makes 4 servings | |
| Calories 279 | |
| Calories from Fat 122 | 44% |
| Total Fat 13.82g | 17% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14mg | 1% |
| Potassium 1035mg | 30% |
| Total Carbs 36.32g | 10% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.28g | 2% |
| Protein 4.33g | 7% |
