fingerling potato salad with sun-dried tomato basil vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Sun-dried tomato basil vinaigrette
  • ½ c. roughly chopped sun-dried tomatoes, packed in oil
  • 1 garlic clove
  • 2 tbsp. balsamic vinegar
  • 6 basil leaves, roughly chopped
  • salt + pepper, to taste
Potato salad
  • 1 lb. fingerling potatoes, left whole
Garnish
  • ⅓ c. roughly chopped parsley
  • handful of basil leaves, cut into ribbons
*Taste this salad as you go, adding a bit more vinegar, seasoning, and herbs if you like.
Instructions
  1. To make the vinaigrette, add all of the ingredients to a mini food-processor or blender. Add 1 tbsp. of oil from the jar sun-dried tomatoes. Run the machine until blended; the mixture will be chunky. Season with salt and pepper. Set aside.
  2. Place the potatoes into a pot, and add just enough water to cover. Bring to a gentle boil and then reduce the heat to low. Simmer for about 20 minutes, or until a potato easily releases when pierced with a pairing knife. Drain and set aside to cool.
  3. Slice the potatoes in half lengthwise, and place into a large bowl.
  4. Add dollops of tomato vinaigrette and toss gently with a large spoon.
  5. Add the fresh herbs.
  6. Season with salt and pepper.
  7. Serve at room temperature.
Recipe by The Clever Carrot at https://theclevercarrot.com/2014/08/fingerling-potato-salad-with-sun-dried-tomato-basil-vinaigrette/