Fingerling Potato Salad with Honey, Lemon and Djon
Author: 
 
A potato salad you'll eat all year long!
Ingredients
  • 2 lbs. vibrant colored fingerling potatoes, roughly same size and cut in half lengthwise
  • 3 or 4 hardboiled eggs halved or quartered, your choice
  • ½ cup or so of sliced olives, green or black
  • 3 green onions sliced on the diagonal
  • balsamic pearls (optional)
  • Vinaigrette ingredients
  • 1 big shallot or 2 small, finely chopped
  • chopped parsley, a handful
  • 3 tablespoons of Djon mustard
  • 2 tablespoons, lemon juice
  • zest of 1 lemon
  • 2 tablespoons of white balsamic vinegar
  • 1 heaping tablespoon, honey
  • ⅓ cup or so of good olive oil
  • salt and pepper to taste
Instructions
  1. Whisk together all of the vinaigrette ingredients in a bowl, taste to your liking, maybe you want it sweeter, add more honey, more tart, add a splash more vinegar or lemon juice or even more olive oil, then set aside.
  2. Wash your potatoes really well.
  3. Place them into cold water and let them reach a boil, then turn down heat to a medium simmer.
  4. Test potatoes for doneness you don't want them mushy as stated in the post.
  5. When finished cooking drain them and place the warm potatoes gently into a large serving dish.
  6. Sprinkle in the green onions and olives all around the potatoes and arranging the hard boiled eggs.
  7. Spoon the vinaigrette all over the warm potatoes so that flavors can absorb.
  8. Taste and determine if salt and added pepper is needed, maybe sprinkle in more parsley, onions and olives as well.
  9. Serve best at room temperature
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/02/fingerling-potato-salad-with-honey-lemon-and-djon-vinaigrette.html