FINGERLING POTATO SALAD

May 23, 2020

 

Ingredients
Sea salt
2 pounds fingerling potatoes
3 tablespoons Red Barrel Aged Wine Vinegar
1 tablespoon lemon juice
1 tablespoon smoked paprika
1 cup mayonnaise
1 bunch scallions, sliced (about ½ cup)
½ cup chopped cilantro

 

Directions
Preheat oven to 350 degrees. In a large pot of heavily salted water, bring potatoes to a boil over high heat; reduce heat to low and simmer until cooked through, about 12 minutes. Drain potatoes and transfer to a rimmed baking sheet. With the bottom of a heavy jar or glass, crush each potato slightly, just so the skin splits. Dry potatoes in oven for 10 minutes, and then transfer to a large bowl. Salt generously and sprinkle with Red Barrel Aged Wine Vinegar and lemon juice. Let potatoes cool briefly and then transfer to a zip-top bag. Refrigerate overnight. In a large bowl, combine potatoes with smoked paprika and mayonnaise and stir to coat. Fold in scallions and cilantro, and serve.

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