Fingerling Potato Salad
Love this potato salad! Easy, make-ahead, full of flavor with white wine vinegar, grainy mustard, sour cream, red onion, scallions and dill!
• 1 1/2 lbs of fingerling potatoes
• 2 Tbs of white wine vinegar, divided use
• 1 Tbs of kosher salt to boil potatoes
• 1 Tbs of grainy mustard
• 2 Tbs of sour cream
• 2 tsp of extra virgin olive oil
• 1 small red onion, diced
• 2 scallions, finely chopped
• 2 Tbs of fresh dill
• salt and pepper to taste
Cut the potatoes into 1/2 inch slices, place in a large pot, cover with water, add 1 Tbs vinegar and 1 Tbs kosher salt. Boil until just tender, drain and toss with remaining 1 Tbs of vinegar. Arrange the potatoes on a baking sheet in a single layer as best you can. Let rest.
Make the dressing: In a large bowl, combine the mustard, sour cream, olive oil, red onion, scallions and dill. Add in the potatoes and toss. Add salt and pepper to taste.