Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette Recipe

Name: Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette Recipe
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 1 teaspoon coarse salt; 4 servings coarse salt and freshly ground black pepper; 1 teaspoon Dijon mustard; 1 large egg yolk; 177 milliliters extra virgin olive oil; 907 grams (about 24) fingerling potatoes, scrubbed; 2 Tbsps coarsely chopped fresh dill; 1 juice of lemon, plus more if needed; 118 milliliters Lemon-Saffron Vinaigrette (recipe below); 118 milliliters creme fraiche, sour cream or plain non-fat Greek yogurt; 59 milliliters olive oil; 1 large pinch saffron threads; 1 large shallot, thinly sliced; 1 teaspoons turmeric; 2 Tbsps hot water

Fingerling Potato Salad With Dill And Lemon-Saffron Vinaigrette Recipe might be just the side dish you are searching for. One serving contains 698 calories, 8g of protein, and 56g of fat. This recipe serves 4. If you have extra virgin olive oil, saffron threads, non-fat greek yogurt, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

For the potatoes:Preheat the oven to 400 degrees F.

Ingredients you will need

Potato

Equipment you will use

Oven

Put the fingerling potatoes on a large baking pan, drizzle with the oil, toss to coat and spread out in a single layer. Season generously with salt and pepper. Roast, shaking the pan from time to time, until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes.Set the roasted potatoes aside to cool. The potatoes can easily be prepared in advance, covered, and refrigerated.Slice the fingerling potatoes cross wise into 1/2-inch thick pieces and put into a mixing bowl.

Ingredients you will need

Fingerling Potato

Potato

Salt And Pepper

Spread

Cooking Oil

Equipment you will use

Mixing Bowl

Baking Pan

Knife

Add the vinaigrette, crème fraîche, dill and shallot.Toss to evenly combine the ingredients. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Creme Fraiche

Vinaigrette

Shallot

Dill

Serve room temperature, chilled or warm.For the vinaigrette:In a small bowl, combine the saffron with hot water. Stir to combine. Allow it to sit for a couple of minutes to bleed out the saffron’s yellow color.In a blender, combine the egg yolk, mustard, lemon, turmeric, saffron (along with the water), salt and pepper. Blend on medium speed for a few seconds, and then reduce the speed to low. With the motor running, slowly add the oil until emulsified. Stir in 1 tablespoon of water or lemon juice to thin out if needed.Cover and refrigerate until ready to use. Keep any leftover vinaigrette covered in the refrigerator for up to 3 days.Try out these potato recipes on Food Republic:Smashed Truffled Purple Potatoes Recipe

Ingredients you will need

Purple Potato