Roasted Fingerling Potato Salad

June 21, 2009 2 Lbs. Fingerling Potatoes (multi-color, similar in size)
3 cups olive oil
6 egg yolks
5 oz. Red wine vinegar
1 TBS. Grain mustard
1 TBS. Yellow Mustard
Oil cured olives(pitted and chopped)
6 oz Black Mustard Greens (washed and snipped)
3 ribs Celery (sliced on bias)
1 Red onion(julienne)
20 chives (chopped)
10 Cerignola olive (pitted, sliced)
1 tsp super nice Honey

Wash fingerlings toss in olive oil and season with salt and pepper, place flat in foil cover completely, so there is a single layer of potatoes, use 3 or 4 sheets of foil to ensure durability, place on low grill roast until tender, set aside. While potatoes are roasting, make an emulsion, starting with egg yolks and red wine vinegar, slowly whisk in the olive oil, season with chopped oil cured olives, and black pepper. Add The 2 types of mustard, mix thoroughly, when potatoes are cool, mix all ingredients and check for seasoning.

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