Fingerling Potato Salad with Grernolata Dressing

By t1bishop

Great for salads because they hold their shape once cooked, these fingerlings are
steamed, which enables them to retain more nutrients than boiled. The grernolata inspired dressing (with parsley, lemon, and garlic) adds a twist to this side

Ingredients

• 1/2 pound white fingerling potatoes
• 1/2 pound red fingerling potatoes
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black
• pepper
• 1 tablespoon extra virgin olive oil
• i teaspoon grated lemon rind
• 1 garlic clove, crushed and minced
• 1 tablespoon chopped fresh flat-leaf
• parsley
• 1 tablespoon capers, drained

Preparation

Step 1

steam potatoes, covered, 12 minutes or
until tender. Cover and chill. Combine juice, salt, and pepper in a large
bowl; slowly add oil, stirring well with a whisk. Stir in rind and garlic; let stand 10 minutes. Stir in parsley and capers. Cut potatoes into quarters; add potatoes to juice mixture, tossing to coat.