Recipes  
Fingerling Potato Salad with Chips
Fingerling Potato Salad with Chips
Open in full-screen mode

Fingerling Potato Salad with Chips

Preparation
20 MIN
Cooking
25 MIN
Chilling
15 MIN
Servings
6 to 8
Share

Ingredients

Preparation

  1. 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.
  2. Meanwhile, in a small bowl of cold water, soak the red onion for 5 minutes. Drain.
  3. 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.

Note

Instead of fingerling potatoes, you can use another yellow-fleshed potato such as baby potatoes or peeled and cubed Yukon Gold potatoes.

This is a great recipe to prepare for a picnic. Simply bring along an individual-size bag of chips in your picnic basket that you can open when ready to serve the salad.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.