Best 2 Cooking Light Fingerling Potato Salad Recipes
**Fingerling Potato Salad: A Medley of Flavors and Textures**
Fingerling potato salad is a delightful dish that combines the best of both worlds: the hearty texture of potatoes and the refreshing crunch of vegetables. It's a versatile side dish that can be served warm or cold, making it perfect for any occasion. This recipe collection offers three unique variations of fingerling potato salad, each with its own distinct flavors and ingredients. From a classic mayonnaise-based salad to a tangy vinaigrette dressing and a creamy avocado dressing, these recipes cater to a wide range of palates. Whether you're looking for a simple weeknight meal or a show-stopping dish for a special gathering, these fingerling potato salads are sure to impress.
FINGERLING POTATO SALAD WITH BACON AND GORGONZOLA
An elegant twist on a picnic classic, our potato salad showcases fingerling potatoes, crisp bacon, shallots and gorgonzola cheese.
Categories Lunch
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In large pot of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes; cool to room temperature.
- Meanwhile, cook bacon until crisp. Drain on paper towels; crumble.
- In large bowl, add potatoes, bacon, gorgonzola, shallots, and mayonnaise. Gently fold potato mixture to combine all ingredients.
- Season with salt and cayenne to taste-a little of both goes a long way.
- Garnish with parsley. Serve immediately or within two hours.
Nutrition Facts : ServingSize 1 Serving
GRILLED FINGERLING-POTATO SALAD WITH CHIPOTLE BACON VINAIGRETTE
A vinegary potato salad with bacon is one of the great Germanish summertime traditions. Here I've added a Mexican accent in the form of the canned, smoked jalapeño known as chipotle chile en adobo. (A small can, well covered, will keep for months in the refrigerator.)
Provided by Sam Sifton
Categories easy, salads and dressings
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a large pot and cover with 2 inches of water and a tablespoon of salt, then set over high heat until it comes to a boil. Cook about 5 to 7 minutes. Drain potatoes, place on a baking sheet and allow to cool slightly, then halve the potatoes lengthwise. (You can do this the day before.)
- Meanwhile, cook the bacon in a sauté pan until crisp. Reserve bacon and, in a small bowl, 1 tablespoon of the rendered fat.
- Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron grill pan over the heat and allow it to get hot. You can let the fire die slightly. If using a gas grill or stove, turn heat to medium.
- Put the potatoes and the sliced onions in a large bowl and toss gently with 2 tablespoons of the olive oil, and salt and pepper to taste. Working in batches, grill the potatoes cut-side down on the grill until they have developed a light char, approximately 2 to 3 minutes. Grill the onions until they are charred, approximately 4 to 6 minutes a side. Return potatoes and onions to bowl.
- For the dressing, combine the remaining olive oil, bacon fat, red-wine vinegar and chipotle in a small bowl and whisk to emulsify. Add salt and pepper to taste. Add the dressing to the potato-and-onion mixture and toss gently to combine. Let sit for 20 minutes to allow the flavors to penetrate the potatoes. Crumble bacon over the top.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 325 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Choose the right potatoes: Fingerling potatoes are ideal for this salad because they hold their shape well and have a slightly creamy texture. If you can't find fingerling potatoes, you can substitute small red potatoes or Yukon Gold potatoes.
- Boil the potatoes until they are just tender: You don't want to overcook the potatoes, or they will become mushy. Test them with a fork to make sure they are done.
- Cool the potatoes completely before assembling the salad: This will help prevent the salad from becoming watery.
- Use a light hand with the dressing: You don't want to overdress the salad, or it will become greasy. Start with a small amount of dressing and add more to taste.
- Serve the salad immediately or chill it for later: This salad is best when served fresh, but it can also be chilled for up to 2 days.
Conclusion:
This fingerling potato salad is a delicious and easy side dish that is perfect for any occasion. It is made with simple ingredients and can be customized to your liking. Whether you serve it warm or chilled, this salad is sure to be a hit.
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