Seasoning the potatoes with more vinegar while they're still hot is key to deep flavor penetration and a light texture on the palate. [Photographs: J. Kenji Lopez-Alt]. Set pressure cooking time for 4 minutes on high pressure. This potato salad is a bit different than your classic po’ salad. Fingerling potatoes have a creamy texture, making them an excellent choice for salads. Bring to a boil, then reduce to a simmer on medium-low heat and cook until potatoes are fork-tender, about 15 to 20 minutes. WHAT TO SERVE WITH FINGERLING POTATOES We may earn a commission on purchases, as described in our affiliate policy. For additional color, add some shredded carrot or finely chopped red bell pepper to the salad. Most potatoes will take between 10 to 20 minutes. J. Kenji López-Alt is a stay-at-home dad who moonlights as the Chief Culinary Consultant of Serious Eats and the Chef/Partner of Wursthall, a German-inspired California beer hall near his home in San Mateo. With this cookbook, you’re never more than a few steps away from a down home dinner. Scrape the seeds out with a spoon and then dice the cucumber. That said, most Scandinavian-style potato salads tend to be extraordinarily creamy. Place potatoes, 1 tablespoon salt, 1/2 tablespoon vinegar, and 3 cups tepid water in a medium saucepan. Given that the potatoes are cut into 2” cubes and are all the same size, that you are using Russet or Idaho potatoes and potatoes are peeled, then you will want to cook them for 10-15 minutes over medium high heat. Fill a large pot with cold water. Chop the hard-boiled eggs and put them in a large serving bowl. Preheat oven to 425°. If you see something not so nice, please, report an inappropriate comment. There are many different recipes for fingerling potatoes available online and in cookbooks. For a tangier dressing, add a bit of lemon juice or white vinegar, or add a few teaspoons of dill relish or sweet pickle relish. Meanwhile, combine mustard, sour cream, olive oil, red onions, scallions, dill, and remaining 1/2 tablespoon vinegar in a large bowl and whisk together. This version uses only the barest touch of sour cream, instead relying on good technique to pack the potatoes with plenty of flavor and brightness. Lastly, the dressing is lightened up a bit from your usual potato salad, making it less fatty. Regardless of the occasion, this fingerling potato salad might be a new favorite and are great year round. Add the chopped red onion and celery to the eggs. Meanwhile, finely slice the red onion and fresh parsley, set aside. Keep raw, dry potatoes in a cool, dry place (preferably away from sunlight) for 3-5 weeks. Bring water to a boil & cook for 8 minutes. Bake for 5-10 minutes, then remove the foil and cook for another 5 minutes.. Just ask any Scandinavian and they'll tell you. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Add potatoes and toss thoroughly to combine. Get these ingredients for curbside pickup or delivery! In another bowl, combine the sour cream, 3/4 cup of mayonnaise, and about 1/2 to 3/4 teaspoons of salt and the pepper; stir to blend. Add enough cold water to cover by 3". The skin is part pink and part white with a firm flesh. Instructions. Place the potatoes … Fingerling potatoes with mayo, vinegar, garlic, Castelvetrano green olives, and fresh parsley. Peel and chop the cooled eggs. Bring a large pot of salted water to a boil and boil the potatoes until a knife can be inserted with ease (around 8-10 minutes). All products linked here have been independently selected by our editors. A flavorful sour cream and mayonnaise dressing completes the salad perfectly. If you only have 1-2 servings of potatoes, cook covered for 5 minutes. 2. 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