As featured in the New York Times Magazine
If you scour the internet (or your cookbook collection) long enough, you’ll find that potato salad recipes are divided into two main camps — chilled and slathered in mayonnaise, or warm and dripping with bacon grease.
I chose to go another route. My potato salad is sumptuous, savory, vegan, and gluten-free — how’s that for mass appeal!
I used fingerling potatoes, which hold their shape well when steamed, making them perfect for salad. They are dense and buttery as is, and coated with a warm cider vinegar dressing, they become irresistible. Capers, Dijon mustard, and kosher salt ensure a well-seasoned salad, and fresh parsley and chives really liven things up, cutting the richness of the dressing. Served at a potluck, this salad will disappear before you know it. You might want to double the recipe. Oh, and it gets better the longer it sits. What more could you ask for?
Warm Fingerling Potato Salad
serves 6
1 1/2 lbs. fingerling potatoes
3 Tbsp. olive oil
1 medium red onion, diced
3 Tbsp. apple cider vinegar
2 Tbsp. capers, rinsed and drained
2 tsp. Dijon mustard
1/2 tsp. ground black pepper
1/4 tsp. kosher salt
1/2 C. chopped parsley
1/4 C. chopped chives
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 saute 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.
That looks phenomenal! I wonder how it would taste with sweet potatoes 🙂 They’re my fave!
~Alyssa
This is something I have been wanting to try…I also want to try watermelon & Feta Salad…You’ve got some great recipes here.
Why rinse the capers? I’ve used them a fair amount in the past and have never rinsed them. Are you typically supposed to rinse? The recipes I’ve used them in did not specify.
Well, it really depends on the kind of capers you’re using, and also the amount of salt you want them to contribute to a recipe. If you’re using salt-packed capers, it is common practice to rinse them — they are too salty to eat otherwise. As for capers packed in brine, rinsing is optional.
Gluten free! Thanks for that shout out.
That would be interesting with sweet potatoes…EIther way, I bet it’s wonderful!!
Potato salad recipe looks great. Can’t wait to try
[…] am so proud to report to you all that my Warm Fingerling Potato Salad made the top pick for a New York Times feature! Click here to see all the delicious recipes that […]
I tried it today and it came out really good ! It was a big hit with my husband and daughter too. I’ll be making it often. Thank you !
You’re very welcome! It has become a big hit in my circle of friends too — even my voice teacher’s husband has whipped up a batch =)
Operagirl! Really wonderful! The parsley has disappeared from our garden, but I threw in some other herbs. Loved the capers. Listening even as i sample the salad to your great recordings on instant encore. Loved the piano, by the way. Thanks for the music and the food.
Hi Mark! So glad you enjoyed the recipe — any fresh herbs you prefer would be just dandy. Thank YOU for making music with me!
Bravo !
C’est presque comme la salade de pomme de terre en Alsace ! Manque que les knacks
(saucisse alsacienne )
Love and kisses
Nicole from Strasbourg
[…] each other well in this Moroccan-inspired salad. The recipe comes together just like a typical warm potato salad — while the potatoes are simmering, the beans are sautéed in Garlic Gold with diced onion […]