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Fingerling Potato Salad - Cape Cod LIFE Publications

Fingerling Potato Salad

This recipe is courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club in Chatham.

Fingerling Potato Salad
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Servings
6servings
Servings
6servings
Fingerling Potato Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
6servings
Servings
6servings
Ingredients
Servings: servings
Instructions
  1. To cook potatoes, start them whole in cold water and bring to a simmer. Simmer until they are fork tender and then gently strain. Once strained, cool potatoes on a plate at room temperature until you can handle them. Slice them into ½ inch bias coins.
  2. Once sliced, combine them with the rest of the ingredients and adjust the seasoning with salt and pepper. Serve or reserve in refrigerator until needed.
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Fingerling Potato Salad

Recipe courtesy of Bill Brodsky, executive chef, at the Wequassett Resort & Golf Club.

Ingredients

  • 1 ½ pounds fingerling potatoes (washed and cooked until tender and warm)
  • ½ cup mayonnaise
  • 1 tablespoon grain mustard
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • ¼ cup celery, washed and diced
  • 1 tablespoon red onion, diced
  • 1 teaspoon garlic, minced
  • 1 tablespoon fresh dill, chopped
  • salt and pepper as needed

Directions

  1. To cook potatoes, start them whole in cold water and bring to a simmer.
  2. Simmer until they are fork tender and then gently strain. Once strained, cool potatoes on a plate at room temperature until you can handle them. Slice them into ½ inch bias coins.
  3. Once sliced, combine them with the rest of the ingredients and adjust the seasoning with salt and pepper. Serve or reserve in refrigerator until needed. Serves 6.