As featured in the New York Times Magazine
If you scour the internet (or your cookbook collection) long enough, you’ll find that potato salad recipes are divided into two main camps — chilled and slathered in mayonnaise, or warm and dripping with bacon grease.
I chose to go another route. My potato salad is sumptuous, savory, vegan, and gluten-free — how’s that for mass appeal!
I used fingerling potatoes, which hold their shape well when steamed, making them perfect for salad. They are dense and buttery as is, and coated with a warm cider vinegar dressing, they become irresistible. Capers, Dijon mustard, and kosher salt ensure a well-seasoned salad, and fresh parsley and chives really liven things up, cutting the richness of the dressing. Served at a potluck, this salad will disappear before you know it. You might want to double the recipe. Oh, and it gets better the longer it sits. What more could you ask for?
Warm Fingerling Potato Salad
1 1/2 lbs. fingerling potatoes
3 Tbsp. olive oil
1 medium red onion, diced
3 Tbsp. apple cider vinegar
2 Tbsp. capers, rinsed and drained
2 tsp. Dijon mustard
1/2 tsp. ground black pepper
1/4 tsp. kosher salt
1/2 C. chopped parsley
1/4 C. chopped chives
1. Steam the potatoes for 20 minutes, or until you can easily pierce them with a paring knife.
2. While potatoes are steaming, heat the olive oil in a medium (10″) skillet over medium heat. Add the red onion, and saute until onions are softened but not browned, about 10 minutes.
3. Turn off the heat under the skillet and add the vinegar, capers, mustard, pepper, and salt. Set aside.
4. While they are still hot, slice the potatoes into 1/4″ rounds.
5. Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature.