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Warm Fingerling Potato Salad

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 [1], Gourmet [2], Living [3], Saveur [4] and Edible Chesapeake [5], 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 [6] 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 [6]
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

Dressing
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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