Fingerling Potato Salad with Mustard Vinaigrette
Happy Monday Y'all! I wanted to share a recipe that I made over the weekend. This was paired with some pork ribs that we smoked on the Big Green Egg, but would also be great on its own or as a side with many different dishes. I'm a sucker for German Potato Salad, and this recipe is very similar. It's a big lighter as it doesn't include bacon, so could be a great vegetarian option! Definitely give this a try - it was hard to put down. This also makes for amazing leftovers straight out of the refrigerator - if you're able to actually not eat it all in one sitting! Enjoy!
1/4 cup olive oil
3 tb white wine vinegar
3 tb grainy mustard
3/4 tsp ground black pepper
1/4 tsp salt
1/3 cup thinly sliced red onion (I used yellow onion since it's what I had on hand)
1 1/4 - 2 lbs multicolored fingerling potatoes, halved (or cut into chunks)
2 tb finely chopped chives (I used green onions since it's what I had on hand)
Combine the first 6 ingredients in a large bowl. Place the potatoes in a medium saucepan. Cover with water by 2-3 inches and bring to a boil. Reduce heat to medium-low and cook for 20 minutes, or until the potatoes are tender (you can test by inserting a fork into the potatoes to see if they're tender). Drain the potatoes and add to the large bowl of dressing. Toss gently to coat. Add the chives/green onions.