FINGERLING POTATO SALAD WITH HONEY-THYME VINAIGRETTE
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
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.
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ejiogu ogechi
[email protected]This salad is a great make-ahead dish. I often make it the night before a party or potluck, and it always turns out great.
Olivia Willams
[email protected]I love the combination of flavors in this salad. The potatoes are perfectly cooked, the dressing is tangy and flavorful, and the red onion adds a nice crunch.
Uzair Jaan
[email protected]This salad is a great way to use up leftover potatoes. I always have a few leftover potatoes after making mashed potatoes or roasted potatoes, and this salad is the perfect way to use them up.
Kapama official
[email protected]I'm not a big fan of potato salad, but this recipe changed my mind. This salad is light and refreshing, and the dressing is delicious.
Noyon Miah
[email protected]This salad is so easy to make, yet it looks and tastes like it came from a fancy restaurant.
Amrita Khanal
[email protected]I love the fresh and flavorful taste of this salad. It's the perfect way to brighten up a summer meal.
aminu abdulrahman
[email protected]This salad is the perfect side dish for a summer barbecue.
Zujaja Abubakar
[email protected]I made this salad for a picnic and it was a huge hit! Everyone loved it.
Howell Pothecary
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids love the sweet and tangy dressing.
Siphelele Buthelezi
[email protected]I'm not a vegetarian, but I love this salad as a meatless main course. It's so hearty and satisfying.
MD Nahid Hossain
[email protected]This salad is so versatile. I've added different vegetables to it, such as roasted carrots or asparagus, and it always turns out delicious.
Raj Rabbie
[email protected]I used a different type of vinegar in the dressing because I didn't have any white wine vinegar on hand. It still turned out great!
Royal RGaming
[email protected]This salad is a great make-ahead dish. You can prepare it a day or two in advance and it will still taste delicious.
DEY DIAR
[email protected]I love the pop of color that the red onion adds to this salad. It also provides a nice crunch and a bit of sharpness that balances out the sweetness of the honey and thyme.
Tahiru Ganiyu
[email protected]This salad is a great way to use up leftover fingerling potatoes. It's also a healthy and delicious side dish that can be served with a variety of meals.
Humayon Usman
[email protected]I'm not usually a fan of potato salad, but this recipe changed my mind. The fingerling potatoes are so tender and flavorful, and the dressing is light and refreshing. I will definitely be making this again.
mohammed Shohag
[email protected]This potato salad is a hit at every party I bring it to! People love the unique flavor of the honey-thyme vinaigrette. I highly recommend this recipe.
azuka Azuka
[email protected]I love the combination of flavors in this salad! The potatoes are perfectly cooked and the dressing is delicious. I also appreciate the fact that this salad is relatively easy to make.
kolek biasa
[email protected]This fingerling potato salad is a delightful dish that combines the earthy flavor of potatoes with the sweetness of honey and the aromatic freshness of thyme. The vinaigrette dressing adds a tangy and flavorful touch, making this salad a perfect side