Fingerling Potato Salad with Chips
Fingerling Potato Salad with Chips
Ingredients
- 2 lb (900 g) fingerling potatoes (see note)
- 1 small red onion, thinly sliced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) apple cider vinegar
- 1 tbsp (15 ml) whole-grain mustard
- 1 tsp (5 ml) maple syrup
- ¼ cup (10 g) chives, cut into ¾-inch (2 cm) pieces
- ¼ cup (10 g) parsley leaves
- ¼ cup (10 g) dill fronds
- 1 cup (40 g) salt and vinegar kettle chips, coarsely broken (see note)
Instructions
- Place the potatoes in a pot. Cover with cold water and season with salt. Bring to a boil. Simmer for 15 minutes or until tender. Drain. Cut the potatoes in half and let cool on a baking sheet for 15 minutes.
- Meanwhile, in a small bowl of cold water, soak the red onion for 5 minutes. Drain.
- In a large bowl, whisk together the oil, vinegar, mustard and syrup. Season with salt and pepper. Add the potatoes, onion and herbs. Mix and adjust the seasoning. Garnish with the chips.
Fingerling Potato Salad with Chips