Fingerling Potato Salad With Sherry Mustard Vinaigrette Recipes

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FRENCH POTATO SALAD



French Potato Salad image

Georgian home cook Louise Brescia of Atlanta shares an herbed potato salad that's great with burgers and barbecue.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 9

2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced

Steps:

  • Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
  • Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.

Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 3 g, Protein 5 g

POTATO SALAD WITH MUSTARD VINAIGRETTE



Potato Salad with Mustard Vinaigrette image

Categories     Mustard     Potato     Side     Fourth of July     Picnic     Super Bowl     Quick & Easy     Vinegar     Summer     Party     Shallot     Gourmet

Yield Makes 8 servings

Number Of Ingredients 6

4 lb fingerling or small boiling potatoes
2 teaspoons sugar
4 tablespoons white-wine vinegar
1/3 cup finely chopped shallot
2 tablespoons coarse-grained Dijon mustard (not whole-grain)
2 tablespoons vegetable oil

Steps:

  • Cover potatoes with salted cold water by 2 inches in a 5- to 6-quart pot and simmer, uncovered, until just tender, 20 to 25 minutes. Drain in a colander and cool slightly.
  • While potatoes are simmering, whisk together sugar and 3 tablespoons vinegar in a large bowl until sugar is dissolved.
  • When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick slices, adding to vinegar mixture as sliced and tossing gently to combine.
  • Whisk together shallot, mustard, and remaining tablespoon vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified. Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula.

FINGERLING POTATO SALAD



Fingerling Potato Salad image

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

1 lb fingerling potato
1/2 cup chicken stock
3 tablespoons rice vinegar
1/3 cup vegetable oil
2 teaspoons Dijon mustard
chives or green onion, finely chopped
salt and pepper

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

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