Fingerling Potato And Spring Onion Salad With Mustard Dressing
serves 2-4
This rustic salad, reminiscent of sunny, chilly early spring days is delicious warm or chilled. The crisp vinegar and hot mustard are an ideal foil for the creamy earthy potatoes and pungent sweet onions.
1 pound small fingerling potatoes
1 spring onion
3 tablespoons apple cider vinegar
2 tablespoons dijon mustard
2 tablespoons olive oil
1/2 cup chopped fresh parsley
prep: 10 minutes
total: 30 minutes
large pot
colander
large bowl
1. Put the potatoes in a large pot along with 2 teaspoons kosher salt and enough water to barely cover them. Bring them to a simmer over medium heat. Gently simmer the potatoes until they're tender but not falling apart, 15-20 minutes.
2. Dice the white and light green parts of the spring onion, and put them in a bowl along with the vinegar and a sprinkling of salt and fresh ground black pepper. Stir to coat the onions with the vinegar, and set them aside at least 10 minutes. Thinly slice the dark green part of the onion.
3. When the potatoes are done, drain them in a colander and let them steam dry for a couple of minutes. Whisk the mustard and olive oil into the onion and vinegar mixture until smooth.
4. In a large bowl, combine the potatoes and sliced dark green part of the onion. Add a little of the dressing at a time, tossing as you go, unti lthe potatoes are generously covered with the dressing. Toss in the parsley and add more salt and pepper to taste.
