Fingerling Potato Salad Recipe

Fingerling Potato Salad Recipe Recipe

Fingerling potato salad is a very easy one-course lunch meal I throw together when I’m in a hurry. To make the dish, fingerling potatoes are steamed until softened. These would be great on their own, but to make it a complete meal I added crunchy Romaine lettuce, sliced celery and Persian cucumbers.

The vegetable salad is then mixed in a yogurt vinaigrette dressing, which remains very healthy without sacrificing flavor. I also added a few slices of smoked salmon on the side. The dish is light, but it still keeps me energized until dinner time. I could eat this salad every day.

Ingredients

Yields: 6 servings

12 Fingerling potatoes
4 cups Romaine lettuce, shredded
2 Persian cucumbers
2 teaspoons Kosher salt
2 celery stalks, peeled and sliced
1 tablespoon honey
1 clove pickled garlic (or fresh garlic), finely minced
2 teaspoons Dijon mustard
2 tablespoons champagne vinegar
2 tablespoons walnut oil
3 tablespoons olive oil
¼ cup plain yogurt
2 tablespoons walnuts, slightly crushed and coarsely chopped
½ teaspoon pink, green and black peppercorns, coarsely crushed


Directions

For the cucumbers: Roughly peel the cucumbers (create 4-5 peels), slice them in half and cut them into slices. Spread onto a flat surface. Sprinkle with Kosher salt. Allow to rest for about 20 minutes. Pat dry with paper towels.

For the yogurt: In a large colander, place the yogurt in a double-layered cheese cloth. Wrap it and make a knot at the tip and suspend it over the colander using chopsticks. The colander is not essential but is quite convenient if the knot breaks, so you can gather the yogurt again in the cheese cloth without starting over. Let it sit for about an hour. Drain as much whey as possible.

For the yogurt salad dressing: In a bowl, dissolve the honey with champagne vinegar. Add the mustard and pickled garlic. Whisk in both the walnut and canola oils. Add the yogurt. Mix well. Season with salt and pepper.

Steaming the potatoes: Fill a pot with cold water until it barely touches the steamer level. It's important to start with cold water so the potatoes cook evenly. Place all the unpeeled potatoes in the steamer, bring the water to a boil and reduce the heat to medium-high. Steam for about 10-12 minutes. The potatoes should be fork-tender but still firm. Remove from the steamer. Let them cool a little. Once the potatoes are cool enough to handle and have "dried" (with no excess water), cut them in thirds. Season with salt. Add 1/3 of the yogurt salad dressing. Toss well.

Assembly time: When you're ready to serve, add the walnuts, celery, cucumbers and Romaine lettuce to the potatoes. Add the remaining salad dressing.

Bon appétit!


Tips

You don't have to use champagne vinegar but for the aesthetic of the dish, a white vinegar (or lemon juice) is preferable.

Salt draws the moisture out of cucumber; otherwise the salad dressing will be too runny.

Published By: Jacqueline Pham on November 5, 2010.


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