Warm Fingerling Potato Salad

June 11, 2009

Over the past several weeks I’ve been going through stacks of food magazines that I have piled up in my apartment due to a hectic schedule that has me putting my leisure reading on hold. Working my way through copies of Bon Appétit, Gourmet, Living, Saveur and Edible Chesapeake, I’ve clipped a handful of recipes I want to try that look great for summertime.

Bon Appétit’s beautiful photo of their caesar potato salad with sugar snap peas caught my eye as well as my interest in wanting to try a chunky (rather than mushy) potato salad that didn’t rely on mayonnaise.  Not that there’s anything wrong with the traditional homestyle potato salad, but I’ve never been a huge fan. However, everyone raves over my mom’s potato salad recipe so I plan to feature that soon.

In the meantime, if you’re looking to try something different, this warm fingerling potato salad with just minor differences from Bon Appétit’s version can add a new texture and flavor to your next summer cook out or dinner. And here’s another bonus, it doesn’t take long at all to make. Let me know what you think!

Warm Fingerling Potato Salad
Adapted from Bon Appétit’s
Caesar Potato Salad with Sugar Snap Peas
Serves 4 (Double the recipe to serve more)

1 lb. unpeeled, assorted fingerling potatoes (tri-color), scrubbed and sliced 1/2 inch thick 
1 handful of sugar snap peas (about 4 oz.)
4 radishes, scrubbed and thinly sliced
2 tbs diced red onion

1/4 cup extra-virgin olive oil
Juice of 1/2 lemon
1 tbs dijon mustard
1 garlic clove, minced
1/4 cup grated parmesan cheese
Salt and pepper to taste

Steam potatoes for 8 – 9 minutes. Add peas and steam for 1 – 2 minutes more. Transfer potatoes and peas to large bowl and allow to cool for about 5 minutes. In another bowl, whisk together lemon juice, mustard, garlic, cheese and olive oil to make your dressing. Season with a pinch of salt and pepper.

Add the sliced radishes and diced red onion to the peas and potatoes. Pour dressing over the vegetables and gently toss to coat. Season with salt and pepper to taste. Serve warm or at room temperature.

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Filed Under Light & Tasty, Quick & Easy, Salads, Vegetables, Vegetarian/Conversions | 6 Comments Print This Post


6 Responses to “Warm Fingerling Potato Salad”

  1. Penny Love on June 11th, 2009 10:07 pm

    This is an interesting recipe that I think I will try. I will tell you that your mom’s potato salad is the bomb! I like it because she does not load it with mayonnaise — essentially enough to make it stick. I guess you can tell that I am not a huge mayo fan.

  2. Tesia on June 12th, 2009 12:08 am

    Thanks Penny! Let me know how it turns out.

  3. Allison on June 16th, 2009 4:26 pm

    This recipe looks great. It was great to meet you at Common Good City Farm and hear about what you are doing with the blog, cooking, and Fresh Farm Market in Dupont. The recipes and instruction you provided were fantastic.
    Thanks again!

  4. Louise on June 17th, 2009 1:53 am

    I may just have to save this recipe for International Picnic Day, June 18th. It sounds delightfully crisp and refreshing.

    Thanks for sharing, Tesia. Nice to “meet” you. It’s my first time here!

  5. Louise on June 18th, 2009 10:53 am

    I hope you don’t mind but I just had to include your Warm Fingerling Potato Salad link. We’re having an online picnic to celebrate Picnic Day and your recipe is simply inspiring…

    Thanks again…

  6. Tesia on June 22nd, 2009 11:55 pm

    Hi Louise, Thanks for the link!

    Allison, it was nice meeting you also. Thanks for the feedback!

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