Teeny Tiny Tangy Potato Salad
Ingredients:
2 lbs teeny tiny potatoes, or fingerling potatoes
2 tbs creme fraiche (substitute sour cream if you can’t find creme fraiche)
1 tbs dijon mustard
4 tbs red wine vinegar (use more or less to taste – I used 3 tbs – you can also substitute lemon juice)
4 tbs+ Olive oil
Salt
Pepper
Optional:
Bacon
Green Onions
Preheat the oven to 450°F. Wash and drain the potatoes. Slice each potato in half, long-ways if applicable, then place in a bowl of cold water. Once all the potatoes are cut in half, drain again and return to the bowl. Coat in olive oil and season with salt and pepper to taste. Arrange in a baking dish and cover with aluminum foil.
Bake for 40 minutes to an hour, stirring every 15 minutes. For the final 15 minutes, remove the aluminum foil.
In a bowl, mix the creme fraiche and mustard together until blended. Slowly whisk in vinegar, then 4 tbs of olive oil, stirring briskly and pouring slowly until fully blended. Add salt and pepper to taste, and mix well.
Remember to keep whisking!
Potatoes are done when they are soft on the outside and crispy on the outside. Drain off excess oil and spoon into a dish. Add the sauce and stir. Serve warm, or refrigerate and serve chilled. Enjoy!
This recipe was adapted from the one posted on VideoJug.
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