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Idaho Fingerling Potato Salad



INGREDIENTS


mayonnaise
1 Tbsp

French whole grain mustard
1 tsp

minced pickled cucumber
1 Tbsp

green beans, blanched and split down the seam into halves
6

English peas, blanched
1 Tbsp

Idaho Ruby Crescent Fingerlings, boiled in salted water, peeled, slices into discs, chilled
3

frisée leaves
5

Idaho French Fingerlings, boiled in salted water until tender, reserved warm
2

Idaho Russian Banana Fingerlings, boiled in salted water until tender, peeled, halved, sautéed in olive oil until golden brown, reserved warm
2

Idaho Russian Banana Fingerlings, rubbed with olive oil and salt, baked until tender, reserved warm
2

sour cream
1 tsp

chive, cut into 1/2 inch lengths
1

hard boiled egg, cut into two pieces
1/2

tomatoes (cherry-sized, assorted varieties), oven dried
6

pickled radish, thin
2 slices

Idaho French Fingerling, sliced thin, fried crisp, lightly salted
1

extra virgin olive oil
2 Tbsp

fleur de sel
to taste

fresh ground black pepper
to taste


DIRECTIONS


To Plate:

Paint the center of the plate with the mayonnaise and mustard in a wide stripe from corner to corner.

Pull a little off to a third corner so it will be visible once all of the components are in place.

Arrange the minced pickled cucumber in the fourth corner.

Toss the green beans, peas, chilled fingerlings, and frisée with olive oil, salt and pepper to taste.

Toss the boiled fingerlings with olive oil and reserve warm.

Cut a slit in the baked fingerlings and push the ends to open a cavity in the center.

Garnish with sour cream and chives.

Arrange all of the various ingredients on the plate in a random fashion over top of the mayonnaise and mustard stripe.

Leave the potato chips for last to garnish the top so they stay crispy.

Drizzle the remaining olive oil around the edge of the plate.

Sprinkle some fleur de sel and fresh black pepper over the dish to taste.

Yield: 1 serving