Sweet Cooking

Perfect Potato Salad

In Just Good Food on June 8, 2010 at 3:12 am

First of all, you should know that I am not a big fan of mayonnaise based salads. I feel like all I taste is mayo. So just a forewarning….if you’re a mayo potato salad person, this recipe is probably not for you. But by all means, keep reading just for fun!

The June issue of Cooking Light has a whole section dedicated to different types of potato salad. We had hamburgers for dinner the other night, and I chose to make Farmer’s Market Potato Salad as a side dish.

Fingerling potatoes are the star of this recipe.

These cute little potatoes naturally grow much smaller than conventional potatoes. They also tend to be long and skinny and slightly knobby, making them very finger-like in shape. Hence the name. Fingerling potatoes can be used just like regular potatoes – roast, boil or bake them- you can even grill the little guys. 

Start with fingerling potatoes cut into 1″ pieces. Drizzle them with olive oil and roast for 30 minutes at 425 degrees. The potatoes should be tender when you take them out of the oven. The recipe also calls for fresh corn, and if following the recipe, you would roast that along with the potatoes. We don’t have fresh corn in NYC yet, so I just left it out.
 
While the potatoes are roasting make the dressing. I followed the recipe, with one exception – I used champagne vinegar instead of cider vinegar. The fresh tarragon is so delicious, but I think you could substitute another herb if you prefer. After you’re finished with the dressing, chop some cherry tomatoes in half and set aside. Then sauté one zucchini and some red onion until slightly browned.
 
When the potatoes come out of the oven, transfer them to a large bowl, add the zucchini, onion and chopped tomatoes. Drizzle the mixture with dressing and toss gently. 
 

This is a great summer side dish. I made it early in the day and then put it in the refrigerator. Make it ahead of time and serve it at your next BBQ.

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  1. great recipe – can’t wait to try it. right up my alley, not a big fan of mayo based salads myself.

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