Chef Tom Fraker
Fingerling Medley Potato Salad
Category
Salad
Servings
4 - 6 servings
Prep Time
15 minutes
Cook Time
20 minutes
Author:
Chef Tom Fraker
Serve this at your next BBQ or picnic. It's a potato salad kicked up a bit!
Ingredients
-
1½ pounds Fingerling Potatoes, cut ½ inch thick pieces
-
1 cup White Wine
-
1 Bay Leaf
-
1 sprig Rosemary
-
2 leaves Basil, chopped
-
2 cloves Organic Garlic, roasted and minced
-
1 tablespoon Kosher Salt
-
1 bunch Asparagus, blanched and cut into 1 inch pieces
-
¼ cup White Wine Vinegar
-
1 tablespoon Dijon Mustard
-
4 ounces Organic Marinades
-
2 teaspoons Kosher Salt Black Pepper to taste
-
½ cup Extra Virgin Olive Oil
-
2 Scallions, thinly sliced
Dressing
Directions
Place the first 7 ingredients in a pot and add enough water to just cover the potatoes.
Bring to a boil and cook until potatoes are fork tender.
Drain and set aside to cool.
Meanwhile, make the dressing: In a large bowl combine the vinegar, mustard, smoky chipotle sauce, salt, and season with pepper, to taste.
Gradually whisk in the oil to make a smooth dressing.
Gently toss the potatoes, scallions, asparagus and dressing until well incorporated.
Filed in:
Asparagus,
Basil,
Bay Leaves,
Fingerling Medley Potato Salad,
Fingerling Potatoes,
Garlic,
Rosemary,
Scallions,
Side Dish
