Friday, June 24, 2011

Fingerling Potato Salad

I've been finding multicolored fingerling potatoes at Jewel lately. Each type of potato has it's own flavor. Use a high quality grainy mustard to bring out the flavor of the potatoes.

Fingerling Potato Salad
Serves 2

1 package of mixed fingerling potatoes, cut in half
1 tablespoon mayo with olive oil
1 tablespoon olive oil
1 tablespoon grainy mustard
1 tablespoon finely diced red onion
Fresh chives
Salt and pepper, to taste

1. Bring pot of water to a boil.
2. Add potatoes and cook about 30 minutes, or until potatoes can be pierced by a fork.
3. Meanwhile, whisk together mayo, olive oil, grainy mustard, red onion, chives, salt, and pepper.
4. Drain potatoes, return to pot and combine with mustard mixture. Serve warm.

I served this with Watermelon and Orange Salad with Feta and Basil.

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