This simple recipe combines boiled fingerling potatoes with vermouth, red onions, parsley, and an herbacious vinaigrette.
Why should russets and yukon golds have all the fun?
The approach is simplequickly boil halved fingerling potatoes and douse them in vinaigrette.
Elise Bauer
But that’s not all.
Two simple tricks will enhance this dish to make it company worthy.
First, soak thinly sliced red onions in the vinaigrette while the potatoes are cooking.
Fingerling potatoes.Elise Bauer
The vinaigrette will “pickle” the onions, taking away some of their oniony edge.
you’re able to of course, skip the vermouth if you want.
But if you have it, use it!
These potatoes can be served warm, room temp, or cold.
Chilled, they are perfect for hot summer days.
Bring to a boil and add a teaspoon of salt to the water.
Lower the heat to a simmer and let simmer until the potatoes are fork tender, about 6-8 minutes.
While potatoes are cooking, prepare the herb vinaigrette.
Place the sliced red onions in the bowl with the vinaigrette.
This will quickly “pickle” the red onion slices.
Strain potatoes from the water and place them in a large bowl.
Sprinkle on the vermouth and toss to coat.
Let the potatoes sit for one minute to soak up the vermouth.
Gently toss the potatoes with the onions, parsley, and the herb vinaigrette.
Let sit for at least 10 minutes before serving.
Serve slightly warm, room temperature, or chilled.
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