FINGERLING POTATO SALAD


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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