I love all kinds of potato salad. This is a vinegar-y, herby one that I let marinate overnight. I was planning on having it as a cold salad but I had some lemon-infused cheese that was calling out to be used and melted cheese makes everything more exciting so I ended up sauteing it with the cheese.
{3 servings}
- 1/2 lemon (juice and zest)
- 5 sprigs dill
- 1/4 cup olive oil
- 1/8 cup red wine vinegar
- salt/pepper (lemon pepper preferably)
- 2 cloves garlic
- 2 tbsp dijon
- 1 tbsp capers
- 15 tiny potatoes or 9 normal small fingerlings
- 1/4 cup hard salty cheese (pecorino or something similar)- optional
- boil potatoes until easily stabbed with a fork
- mince garlic
- in a bowl whisk together olive oil, red wine vin, mustard and garlic. season to taste with salt and pepper
- when potatoes are cooled, quarter them or chop (depending on the size of the potatoes you’re using)
- pour the vinaigrette over the potatoes and gently stir to cover all potatoes without breaking them up too much
- add the capers and chopped dill
- marinate overnight
- serve cold OR
- in a medium sized sauce pan saute the whole concoction over medium high heat and shave cheese over the top
- stir occasionally until cheese is melted and potatoes are starting to crisp
- serve with fresh dill and lemon zest
(pictured with a spinach salad, lentils and a soft boiled egg)
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