A recipe for Meyer Lemon Fingerling Potato Salad made with fingerling potatoes, white wine, chicken stock, meyer lemon juice, oil, mustard and shallots.
Course
Side Dish
Cuisine
American Southern
Prep Time55minutes
Cook Time20minutes
Total Time1hour15minutes
AuthorRenee
Ingredients
2poundsfingerling potatoes
1/4cupdry white wine
2tablespoonschicken stock
2tablespoonswhite wine vinegar
1teaspoongrated meyer lemon zest
1tablespoonmeyer lemon juice
1teaspoondijon mustard
1/2teaspoonsalt
1/4teaspoonfresh ground pepper
6tablespoonolive oil
1tablespoonchopped shallot
2to 3 tablespoons chopped fresh parsley
Instructions
Scrub potatoes and cut into bite-sized chunks. Cover potatoes with salted water in a saucepan and bring to a boil. Reduce heat to a slow boil and cook potatoes until just tender, about 5 to 10 minutes. Do not over-cook or they will be mushy. Drain potatoes and place in a large bowl.
Combine wine and stock and pour over warm potatoes. Toss gently to coat potatoes. Set aside for 15 minutes, tossing occasionally, and allowing the potatoes to soak up the liquid.
Whisk together vinegar, zest, lemon juice, mustard, salt, and pepper in a small bowl. Drizzle in the olive oil while whisking vigorously to create an emulsified dressing. Stir in shallots.
Pour the dressing over the potatoes and toss gently to combine. Set aside for at least 30 minutes, tossing occasionally.
Garnish with chopped parsley prior to serving.
Recipe Notes
A recipe for Meyer Lemon Fingerling Potato Salad made with fingerling potatoes, white wine, chicken stock, meyer lemon juice, oil, mustard and shallots.