Serves 4 to 6
30 fingerling potatoes, mixed red and white
A pint of cherry tomatoes, cut in half
Chives
For the vinaigrette:
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
1 teaspoon herbes de Provence
1. Wash the little tomatoes and cut them in half. Our version uses Sun Gold tomatoes, our favorite, but use the ones you like best. A mix of little heirlooms, red, yellow, purple, would be very handsome.
2. Make the vinaigrette by whisking all the ingredients together in a small bowl. Set it aside.
3. Choose fingerling potatoes that are all about the same size, nice unbruised ones without eyes. Don’t peel them. Put them in a pan, cover generously with cold water, bring to a boil, and simmer for five to seven minutes, depending on the size, until they are just tender.
4. When they are cooked, drain them and plunge into cold water for a minute so you can handle them. Cut each in half lengthwise and place in a medium bowl.
5. Pour the dressing over the potatoes – use just enough to coat the potatoes, not so much that it pools in the bottom of the bowl. Save any extra dressing for another salad.
6. Set aside a few tomato halves for garnish. Carefully pour the rest into the potato salad bowl, and very gently fold everything together.
7. Garnish with the remaining tomatoes, snip some chives over the salad and serve. That’s it.
This is also really wonderful the next day, cold from the fridge.
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