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Fingerling Potato Salad with Honey Dijon Vinaigrette


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Fingerling Potato Salad with Honey Dijon Vinaigrette

Fingerling Potato Salad with Honey Dijon Vinaigrette
Julie Toy
Provided by:
total prep

Ingredients

Directions

  • Combine the potatoes, parsley, thyme, rosemary, shallot, garlic, and peppercorns in a large saucepot filled with 2 quarts of water, seasoned generously with salt.
  • Bring the water up to the simmer with all of the ingredients and cook the potatoes gently for 10 to 15 minutes or until a small paring knife can be inserted easily into the potatoes.
  • Drain the potatoes in a colander and place them on a baking sheet to cool in the refrigerator.
  • While the potatoes are cooling, whisk the mustard, honey and vinegar in a large bowl to blend.
  • While whisking, slowly drizzle in the oil until the dressing has emulsified and well blended.
  • Season to taste with lemon juice, salt and pepper.
  • Place the cooled potatoes in a large bowl along with the celery, red onion, chives, parsley, and dill.
  • Toss the salad with enough dressing to coat and season to taste with salt and pepper.
  • Spoon the salad onto serving plates, drizzle any remaining dressing over the salads and serve.

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