Idaho Fingerling Potato Salad

Name: Idaho Fingerling Potato Salad
Prep time: 15 min
Total time: 15 min
Yield: Servings
Ingredients: 1 T mayonnaise; 1 tsp French Whole Grain Mustard; 1 T Minced Pickled Cucumber; 6 Green Beans, blanched and split down the seam into halves; 1 T English Peas, blanched; 3 Idaho Ruby Crescent Fingerlings, boiled in salted water, peeled, sliced into discs chilled; 5 Frisée Leaves; 2 Idaho French Fingerlings, boiled in salted water until tender, reserved warm; 2 Idaho Russian Banana Fingerlings, boiled in salted water until tender, peeled, halved, sautéed in olive oil until golden brown, reserved warm; 1 tsp Sour Cream; 1 Chive, cut into 1/2-inch lengths; 1/2 Hard Boiled Egg, cut into two pieces; 6 Tomatoes (cherry-size, assorted varieties), oven dried; 2 Slices Pickled Radish, thin; 1 Idaho French Fingerling, sliced thin, fried crisp, lightly salted; 2 T Extra Virgin Olive Oil; Fleur de Sel To Taste; Fresh Ground Black Pepper

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 15, 2010

15minDuration
15minPrep Time
ServingsServings

Ingredients

1 T mayonnaise
1 tsp French Whole Grain Mustard
1 T Minced Pickled Cucumber
6 Green Beans, blanched and split down the seam into halves
1 T English Peas, blanched
3 Idaho Ruby Crescent Fingerlings, boiled in salted water, peeled, sliced into discs chilled
5 Frisée Leaves
2 Idaho French Fingerlings, boiled in salted water until tender, reserved warm
2 Idaho Russian Banana Fingerlings, boiled in salted water until tender, peeled, halved, sautéed in olive oil until golden brown, reserved warm
1 tsp Sour Cream
1 Chive, cut into 1/2-inch lengths
1/2 Hard Boiled Egg, cut into two pieces
6 Tomatoes (cherry-size, assorted varieties), oven dried
2 Slices Pickled Radish, thin
1 Idaho French Fingerling, sliced thin, fried crisp, lightly salted
2 T Extra Virgin Olive Oil
Fleur de Sel To Taste
Fresh Ground Black Pepper

Preparation

1 Paint the center of the plate with the mayonnaise and mustard in a wide stripe from corner to corner.

2 Pull a little off to a third corner so it will be visible once all of the components are in place.

3 Arrange the minced pickled cucumber in the fourth corner.

4 Toss the green beans, peas, chilled fingerlings, and frisée with olive oil, salt and pepper to taste.

5 Cut a slit in the baked fingerlings and push the ends to open a cavity in the center.

6 Garnish with sour cream and chives.

7 Arrange all of the various ingredients on the plate in a random fashion over top of the mayonnaise and mustard stripe.

8 Leave the potato chips for last to garnish the top so they stay crispy.

9 Drizzle the remaining olive oil around the edge of the plate.

10 Sprinkle some fleur de sel and fresh black pepper over the dish to taste.