Fingerling Potato Salad with Honey, Lemon & Dijon Vinaigrette

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I made Fingerling Potato Salad with Honey, Lemon & Dijon Vinaigrette in early March and have been waiting to share it with you during this Spring, Easter, and Passover season.  I found this recipe on the blog/website Proud Italian Cook.  The potato salad is different in that it does not use a mayonnaise base.  Many of the ingredients you probably have at home right now, too.

Fingerling Potato Salad with Honey, Lemon and Dijon Vinaigrette 

Ingredients:
  • 2 lbs. vibrant colored fingerling potatoes, roughly same size and cut in half lengthwise
  • 3 or 4 hard boiled eggs halved or quartered, your choice
  • 1/2 cup or so of sliced olives, green or black
  • 3 green onions sliced on the diagonal
  • Balsamic pearls (optional) (Note: I did not use them.)
Vinaigrette:
  • 1 big shallot or 2 small, finely chopped
  • Chopped parsley, a handful
  • 3 tablespoons Dijon mustard 
  • 2 tablespoons lemon juice
  • Zest of 1 lemon  
  • 2 tablespoons white balsamic vinegar (It is off plan, but I did use it.)
  • 1 heaping tablespoon honey (It is off plan, but I used it.)
  • 1/3 cup or so of good olive oil
  • Salt and pepper to taste 
Instructions:
  1. Whisk together all of the vinaigrette ingredients in a bowl, taste to your liking.  Maybe you want it sweeter, add more honey; more tart, add a splash more vinegar or lemon juice or even more olive oil. Then set aside.
  2. Wash your potatoes really well. 
  3. Place the potatoes into cold water and let them reach a boil; then turn down heat to a medium simmer.
  4. Test the potatoes for doneness, if you don’t want them mushy.
  5. When the potatoes are finished cooking, drain and gently place them into a large serving dish.
  6. Sprinkle in the green onions and olives around the potatoes.  Arrange the hard-boiled eggs.
  7. Spoon the vinaigrette over all of the warm potatoes so that the flavors can absorb.
  8. Taste and determine if more salt and pepper is needed,
  9. Serve best at room temperature.
This potato salad is fantastic!  It would go well with a traditional ham, leg of lamb, roast of beef brisket, lamb shoulder, or roast chicken for your Easter or Passover meal.  The potato salad would  also pair well with sandwiches made from leftovers!  I hope this recipe brings you joy this week!





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