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Fingerling potatoes with a dressing containing chicken stock and rice vinegar. Adapted from a www.wegmans.com newsletter. Prep time and cooking time are estimates. Add minced garlic to the dressing if you like. You may not need all the dressing. Taste and use the quantity of dressing you desire; set aside the rest for another time.
- Place potatoes in pot with enough salted water to cover.
- SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
- Cool potatoes just enough to handle comfortably.
- Slice slightly cooled potatoes in 1/4-inch rounds.
- Place potato rounds in a serving bowl; set aside.
- Heat chicken stock to a simmer on medium in a small saucepan.
- Whisk in vinegar, oil, and mustard.
- Simmer, stirring constantly, until heated through.
- Add stock mixture to potatoes in bowl; gently toss.
- Season to taste with salt and pepper.
- Add chives and stir gently to combine.
- Let rest 15 minutes at room temperature; serve.
I picked this recipe because I had never made a dressing like this for potato salad. I have to say that I liked this quite well. No fingerling potatoes just now, so I halved medium russets the long way, then cut then into slices and cooked them that way - this avoids having to handle hot potatoes. The dressing cooks in a flash, but there is more of it than this quantity of potatoes requires - I did not use even half. However, I think you should make it up in the quantities shown, as a smaller amount would not be easy to measure out. I used a bit over a lb of potatoes, and this would be about 3 servings, not the 4 to 6 indicated. 6 servings from 1 lb of potatoes sounds very optimistic to me and will leave some disappointed. I used green onions, which of course worked very well with the potatoes.