fingerling 'tater salad
Potato salad does not always have to have mayo in it, despite how much we LOVE Duke's mayonnaise. Here is a recipe that I have adapted from Nathalie Dupree's fingerling potato salad in Mastering the Art of Southern Cooking. In Nathalie's book, she notes that this potato salad can sit out longer than potato salad made with homemade mayo. Olinda olive oil is the perfect addition to the vinaigrette, as well as any herbs you may have around.
Adapted from Nathalie Dupree
2 pounds fingerling, creamer or small new potatoes, quartered if necessary
2/3 cup champagne vinegar, but feel free to use red wine or white wine vinegar
1 tablespoon good Dijon,
1 ½ cups olive oil, preferably Olinda olive oil
1 lemon, zested
Chopped fresh herbs, such as thyme or parsley
Bring a large pot of salted water to the boil. Add the potatoes, reduce heat to a simmer, and cook about 20-25 minutes until fork tender. Make sure the potatoes do not get mushy.
Whisk together the vinegar and mustard in a small bowl. While whisking, slowly drizzle the olive oil and continue whisking until emulsified. Season to taste with salt, pepper, sugar and lemon zest.
Toss the drained potatoes with enough dressing to coat lightly. Toss them carefully to make sure that they do not break. Add herbs if desired.