Warm Fingerling Potato Salad

READY IN: 40mins
Recipe by Ci-Ci

A potato salad that is not heavy at all....great side dish for any event!

Top Review by breezermom

I made this with a mix of red, yellow and purple fingerling potatoes. With the combination, these turned out just beautiful. Really enjoyed the capers in them, although next time, I don't think I'll rinse them....I needed a bit more salt for my potatoes. Thanks for sharing! Made for PAC Spring 2012.

Ingredients Nutrition

Directions

  1. Steam the potatoes for 20 minutes, or until you can easily pierce them with a paring knife.
  2. While potatoes are steaming, heat the olive oil in a medium (10”) skillet over medium heat. Add the red onion, and sautee until onions are softened but not browned, about 10 minutes.
  3. Turn off the heat under the skillet and add the vinegar, capers, mustard, pepper, and salt. Set aside.
  4. While they are still hot, slice the potatoes into 1/4” rounds.
  5. Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature.

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