potato salad

styling by Catrine Kelty | photo by Keller + Keller

Heirloom fingerlings or potatoes with a variety of colors and shapes make for a beautiful presentation, and their sweet buttery taste are a nice addition to a summer menu.

3 pounds baby (new) potatoes or fingerlings, cleaned and cut in half
Sea salt, to taste
1/4 cup apple cider vinegar  
1/2 cup finely chopped celery
1/2 cup finely chopped red onion
1/4 cup chopped fresh flat-leaf Italian parsley
1/2 cup extra virgin olive oil
Freshly ground black pepper, to taste

  1. In a large stockpot, cover potatoes with water and add 1 tablespoon salt. Bring to a boil. Reduce to a simmer and cook until potatoes are just tender, 15-20 minutes.
  2. Strain potatoes and transfer to a large bowl. While still hot and steaming, add vinegar and toss, being careful not to bruise potatoes. Allow to rest for 20 minutes. Add celery, red onion, parsley, and olive oil. Season with salt and pepper. Gently toss to combine and serve.  

Serves 6-8.

PRINT THIS RECIPE