French Fingerling Potato Salad
1 pound French fingerling potatoes scrubbed
3 white scallions, finely chopped
2 ribs celery, finely chopped
1 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, minced
1 teaspoon finely chopped thyme
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. Put the potatoes in water to cover, and bring to a boil. Simmer for 15 to 18 minutes, until the potatoes are cooked through. (a sharp paring knife should go through the flesh easily) Drain the potatoes and cool for 20 minutes.
2. In a bowl, combine the scallions and celery, when the potatoes are cool enough to handle chop them into bite sized pieces and add them to the bowl.
3. In a small bowl, whisk together the oil, vinegar, mustard, garlic, thyme, salt and pepper. Pour over the potatoes in the bowl, and toss to coat. Serve the salad warm or at room temperature.
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Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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