fingerling potato salad with sun-dried tomato basil vinaigrette

fingerling portato salad with sun-dried tomato basil vinaigrette | theclevercarrot.com

Just a quick one today- because by the time you read this, I will be hundreds of miles away! We’re headed up to Lake Placid for our annual family vacation. I am so ready…

Right before we left, I made a sun-dried tomato vinaigrette for a pasta salad that I was going to eat in the car. Grilled chicken, whole wheat penne, baby spinach… I take road trip food very seriously. With the leftover dressing, I made this ┬ápotato salad. Creamy fingerlings are gently simmered until just tender, and then cooled before slicing. The potatoes are tossed with dollops of rich, sun-dried tomatoes which happen to be quite thick (almost like a paste). A heavy hand blankets the dish with fresh summer herbs. Really get in there and make it good; add a bit more vinegar, seasoning, and herbs as you like.

What you don’t see pictured here, are the blanched green beans that I added at the last minute for dinner- that’s a good one.

Well friends, it’s officially vacation time over here! Looking forward to some fresh mountain air, s’mores, and cocktails by the fire. I hope you all are enjoying your summer wherever you are in the world! xx E

fingerling portato salad with sun-dried tomato basil vinaigrette | theclevercarrot.comfingerling portato salad with sun-dried tomato basil vinaigrette | theclevercarrot.comfingerling portato salad with sun-dried tomato basil vinaigrette | theclevercarrot.com

fingerling potato salad with sun-dried tomato basil vinaigrette
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Sun-dried tomato basil vinaigrette
  • ½ c. roughly chopped sun-dried tomatoes, packed in oil
  • 1 garlic clove
  • 2 tbsp. balsamic vinegar
  • 6 basil leaves, roughly chopped
  • salt + pepper, to taste
Potato salad
  • 1 lb. fingerling potatoes, left whole
Garnish
  • ⅓ c. roughly chopped parsley
  • handful of basil leaves, cut into ribbons
*Taste this salad as you go, adding a bit more vinegar, seasoning, and herbs if you like.
Instructions
  1. To make the vinaigrette, add all of the ingredients to a mini food-processor or blender. Add 1 tbsp. of oil from the jar sun-dried tomatoes. Run the machine until blended; the mixture will be chunky. Season with salt and pepper. Set aside.
  2. Place the potatoes into a pot, and add just enough water to cover. Bring to a gentle boil and then reduce the heat to low. Simmer for about 20 minutes, or until a potato easily releases when pierced with a pairing knife. Drain and set aside to cool.
  3. Slice the potatoes in half lengthwise, and place into a large bowl.
  4. Add dollops of tomato vinaigrette and toss gently with a large spoon.
  5. Add the fresh herbs.
  6. Season with salt and pepper.
  7. Serve at room temperature.

Comments

  1. says

    Another stunning recipe Em! Love this kind of salad, still potatoey-good but not smothered in Mayo! Hope that you and the family have a beautiful vacation xxxx

  2. says

    This looks beautiful! I’m super excited to try this sundried tomato vinaigrette. Sundried tomatoes aren’t a frequent purchase for me but you’ve totally convinced me that they should be on the grocery list this weekend. Have a fabulous vacation! :)

  3. says

    Love this salad!!! And you could do so many variations as well. I especially love that you added basil to the dressing, to freshens things up. Gorgeous!!!

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