By Sarah Kickler Kelber, The Baltimore Sun
3:04 PM EST, November 8, 2012
This potato salad recipe bucks the usual drenched-in-mayo stereotype — and that's a good thing. It's vegan (and gluten-free), but don't let that steer you away. You can't beat the flavor, thanks to a dressing with a base of apple cider vinegar, olive oil, red onion, herbs and more.
My husband's cousin Coco, who blogs at http://www.operagirlcooks.com, developed the recipe to be served warm, which is outstanding. But the few times we've had leftovers, we've enjoyed it chilled, too. The flavors intensify as it sits, so if you make it ahead for a tailgate party or other event and chill it overnight, it's just as good.
If you're expecting a crowd, the recipe easily doubles, but instead of a skillet, use a Dutch oven to avoid having to make it in batches.
Fingerling potato salad
Makes: 6 servings
1 1/2 pounds fingerling potatoes
3 tablespoons olive oil
1 medium red onion, diced
3 tablespoons apple cider vinegar
2 tablespoons capers, rinsed and drained
2 teaspoons Dijon mustard
1/2 teaspoon ground black pepper
1/4 teaspoon kosher salt
1/2 cup chopped parsley
1/4 cup chopped chives
Steam the potatoes for 20 minutes, or until you can easily pierce them with a paring knife. While potatoes are steaming, heat the olive oil in a 10-inch skillet over medium heat. Add the red onion, and saute until onions are softened but not browned, about 10 minutes. Turn off the heat under the skillet and add the vinegar, capers, mustard, pepper and salt. Set aside.
While they are still hot, slice the potatoes into 1/4-inch rounds. Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature, or chill overnight to bring to an outdoor event.
Adapted from recipe by Opera Girl Cooks
Copyright © 2015, The Baltimore Sun