Wisconsin Potato and Vegetable Growers Association

Fingerling Potato Salad with Dijon Vinaigrette

Posted June 16th, 2016

Fingerling Potato Salad with Dijon Vinaigrette
Fingerling Potato Salad with Dijon Vinaigrette
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Fingerling Potato Salad with Dijon Vinaigrette
Fingerling Potato Salad with Dijon Vinaigrette
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Votes: 0
Rating: 0
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Ingredients
Servings:
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Instructions
  1. Scrub fingerling potatoes clean and place in large pot. (Do not cut the potatoes prior to boiling; you will lose some of the color.)
  2. Cover potatoes with cold water and bring to a boil.
  3. Cook potatoes for 10-15 minutes, just until fork tender.
  4. Remove the tough woody ends of the asparagus and trim ends from green beans.
  5. Cut beans and asparagus into equal sized pieces.
  6. Place the green beans and asparagus in pot, cover with cold water and bring to a boil.
  7. Continue boiling for about 4-5 minutes; do not overcook.
  8. Place almonds on a dry pan, heat on medium and stir continuously for about 3-5 minutes until they are toasty and brown. Watch them closely as they can burn easily.
  9. When the potatoes, beans and asparagus have cooked, drain them in a colander. Cut fingerlings into large bite-sized pieces and place all into a large bowl.
  10. Add the vinaigrette to the warm potatoes and veggies and toss to coat.
  11. Just before serving, sprinkle the salad with the toasted almonds and the shaved cheese.
Vinaigrette
  1. Place the olive oil, apple cider vinegar, lemon juice, Dijon mustard, minced garlic and black pepper and whisk vigorously.
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