Best Fingerling Potato Salad With Green Chile Cilantro Salsa Recipes

Fingerling Potato Salad image

Provided by foodtvfan

Categories Potato

Time 40m

Yield 3 serving(s)

Number Of Ingredients 7

1 lb fingerling potato
1/2 cup chicken stock
3 tablespoons rice vinegar
1/3 cup vegetable oil
2 teaspoons Dijon mustard
chives or green onion, finely chopped
salt and pepper

Steps:

Place potatoes in pot with enough salted water to cover.
SIMMER (do not boil) on medium for about 20 minutes until potatoes are fork-tender; drain.
Cool potatoes just enough to handle comfortably.
Slice slightly cooled potatoes in 1/4-inch rounds.
Place potato rounds in a serving bowl; set aside.
Heat chicken stock to a simmer on medium in a small saucepan.
Whisk in vinegar, oil, and mustard.
Simmer, stirring constantly, until heated through.
Add stock mixture to potatoes in bowl; gently toss.
Season to taste with salt and pepper.
Add chives and stir gently to combine.
Let rest 15 minutes at room temperature; serve.

Nutrition Facts : Calories 335, Fat 25, SaturatedFat 3.3, Cholesterol 1.2, Sodium 119.2, Carbohydrate 25.4, Fiber 3.7, Sugar 2.4, Protein 3.7

Fingerling Potato Salad with Green Chile-Cilantro Salsa image

Yield Makes 8 servings

Number Of Ingredients 7

4 lb fingerling potatoes or other small boiling potatoes
4 tablespoons cider vinegar
3 fresh jalapeño chiles, seeds and ribs removed from 2 of them
2 cups fresh cilantro sprigs, coarsely chopped
1 1/2 shallots, coarsely chopped
1 garlic clove, coarsely chopped
1/4 cup extra-virgin olive oil

Steps:

Cover potatoes with salted cold water by 1 inch, then simmer until just tender, 10 to 15 minutes. (Potatoes will continue to cook after draining; do not overcook or they will break apart.)
Drain potatoes and rinse under cold water until slightly cooled. Halve lengthwise and while still warm gently toss with 1 tablespoon vinegar. Cool potatoes to room temperature, then season with salt and pepper.
While potatoes cook, coarsely chop jalapeños and pulse in a food processor with cilantro, shallots, garlic, oil, and remaining 3 tablespoons vinegar until finely chopped.
Toss potatoes with salsa.