Light and Lively Potato Salad
Recipe created by United States Potato Board
Fingerlings are a win-win all around. Their intriguing shapes add instant eye-appeal, they're fun to eat as finger food, their flavor is rich and buttery, and they're operationally easy to store, prep, cook, and handle. Here's a better-for-you, Mediterranean-style alternative to traditional potato salad that makes the most of all those qualities. Serve it with sandwiches or entrees, or as a starter. If fingerlings are not available, substitute small Yukon Golds or a mix of small red and white potatoes.
| Ingredients | Measures |
|---|---|
| Fingerling potatoes | 6 pounds |
| Champagne vinegar | ¼ cup |
| Whole-grain mustard | 2 tablespoons |
| Grated lemon zest | 2 tablespoons |
| Olive oil | 1 cup |
| Salt and pepper | As needed |
| Thinly sliced celery | 2 cups |
| Roughly chopped Italian parsley | 2 cups |
| Roughly chopped pitted green olives | 1 1/3 cups |
| Capers, rinsed | 1 cup |
| Celery Curls | As needed |
Method
Simmer potatoes until tender; drain and cool. Cut in half lengthwise
In large bowl, whisk together vinegar, mustard and lemon zest. Slowly whisk in oil, season with salt and pepper. Fold in potatoes and remaining ingredients, except celery curls; adjust seasoning. Marinate for a few hours. Mound in bowl or on individual salad plates; garnish with celery curls.
Yield: 24 servings
Celery Curls
To make celery curls, with vegetable peeler, shave celery into long strips. Place in ice water for several hours or until strips curl.
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
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