Refreshing Fingerling Potato Salad (07.02.15)

Posted at 3:46 PM, Jul 02, 2015
and last updated 2015-07-02 17:46:54-04

Chef Jim Macari for Harmons
Serves 12


  • 2 lbs Fingerling Potatoes
  • 3 Tablespoons Oil
  • 1 Tablespoon Champagne Vinegar
  • 1 ½ teaspoons Whole Grain Mustard
  • 1 ½ teaspoons Lemon Zest
  • ¼ Cup Extra Virgin Olive Oil
  • To Taste Salt
  • To Taste White Pepper
  • ⅓ Cup Sweet Onion, Sm Diced
  • ⅓ Cup Bacon, Cooked & Crumbled
  • ⅓ Cup Smoked Green Olives, Quartered
  • ¼ Cup Capers, Rinsed
  • ½ Cup Celery, Sm Diced
  • ¼ Cup Chervil, Rough Chopped

Preheat oven to 425F. Bring a pot of water to a boil and blanch the potatoes for 5-8 minutes, pull the potatoes out and strain. Transfer to a bowl and toss with a high heat oil, salt, and pepper to taste. Roast in the oven to get some color and finish the cooking process, about 15-20 minutes or until fork tender. Remove and cool. In a bowl whisk together the vinegar, mustard, zest, and extra virgin olive oil. Season with salt and pepper. In a large bowl, toss all of the ingredients together and serve!