Best 3 Fingerling Potato Salad With Sherry Mustard Vinaigrette Recipes

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FINGERLING POTATO SALAD WITH HONEY-THYME VINAIGRETTE



Fingerling Potato Salad With Honey-Thyme Vinaigrette image

If you are on Chicago's Miracle Mile near the Marriott, watch out for bees! Chef Myk Banas keeps hives on the rooftop and uses the honey in dishes served at the restaurant. This is a very nice potato salad, very fresh tasting. The nutritional information is off, because there is twice as much dressing as you will need, but according to the chef it will keep for several weeks, so make the entire quantity. Chilling time not included in cooking time. From Midwest Living, June 2011.

Provided by duonyte

Categories     Salad Dressings

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/2 lbs white fingerling potatoes or 1 1/2 lbs yellow fingerling potatoes
1 teaspoon kosher salt
8 ounces French haricots vert or 8 ounces young green beans
3 cups water
1/4 cup cider vinegar, I use rice vinegar
1 medium shallot, halved
2 tablespoons honey
1 tablespoon fresh thyme leave
1 1/2 teaspoons Dijon mustard
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 cup canola oil or 1/2 cup vegetable oil
1 small red onion, halved and thinly sliced
1 lb bacon, crisp-cooked and crumbled
1/2 cup crumbled feta cheese

Steps:

  • Scrub the potatoes and cook in boiling water with the 1 tsp salt until just tender, 8 to 10 minutes. Drain well and spread on a cookie sheet to cool. Halve lengthwise when cool enough to handle.
  • Trim and halve haricots verts or green beans. Drop into 3 cups boiling water, return to boil, reduce heat and cook 1 to 2 minutes, until crisp-tender. Drain and drop into a bowl of ice water. Let stand 5 minutes, then drain well.
  • For vinaigrette, mix vinegar, shallot, honey, thyme, mustard, salt and pepper in food processor or blender and process until smooth. With processor or blender running, slowly pour in the oil in a steady stream, until the mixture is thickened.
  • In a large salad bowl, combine the potatoes, beans and red onion. Drizzle over enough dressing to coat everything thoroughly. Cover and chill from 2 to 24 hours.Serve.
  • Just before serving, toss salad with bacon and top with feta. Serve additional vinaigrette on the side, or reserve for another use.
  • Note1: Fingerling potatoes are not around just now, so I used red potatoes that I peeled and cut into quarters or eights, which worked very nicely. I have also added some sweet potatoes to the other potatoes, and that was good, too.
  • Note2: I mixed the vinaigrette in a 2 cup measuring cup with my stick blender, which worked perfectly.
  • Note3: Extra dressing keeps for several weeks, according to chef, but I used it up faster than that.
  • Note4: This makes a whole lot more salad than I can use. I just cook up two or three potatoes, a good handful of the beans and drizzle a bit of the dressing on it. Once you make the dressing, this is a snap.
  • Note5: I use just a slice or two of bacon per serving, and often don't use it at all. I think chunks of good ham or turkey would be really nice in this, too.

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

SMOKY POTATO SALAD WITH SHERRY VINAIGRETTE



Smoky Potato Salad with Sherry Vinaigrette image

Sherry vinegar and sweet smoked paprika are the powerhouse ingredients behind this Spanish-style side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 6

1 pound small new potatoes, halved if large
Coarse salt and freshly ground pepper
2 teaspoons sherry vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet smoked paprika
Sliced scallions, for garnish

Steps:

  • Boil potatoes in a large pot of salted water until fork-tender, 10 to 12 minutes. Drain and immediately toss with vinegar, oil, and paprika; season with salt and pepper. Let cool to room temperature, stirring occasionally. Serve, sprinkled with scallions.

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