She Strengthens

Revolutionizing Potato Salad: A Game-Changing Recipe

When it comes to potato salad, most recipes fall into one of two categories: chilled and smothered in mayonnaise or warm and dripping with bacon grease. But what if you could create a dish that’s both sumptuous and savory, yet vegan and gluten-free? That’s exactly what we’ve done with this innovative recipe.

The Perfect Potato

Fingerling potatoes are the star of this show, thanks to their ability to hold their shape beautifully when steamed. Their natural density and buttery flavor are elevated to new heights when coated with a warm cider vinegar dressing.

A Symphony of Flavors

To add depth and complexity to our potato salad, we’ve incorporated a range of flavors and textures. Capers, dijon mustard, and kosher salt provide a well-seasoned base, while fresh parsley and chives add a bright, refreshing touch. The result is a salad that’s both rich and revitalizing.

A Potluck Showstopper

This potato salad is sure to be the talk of any potluck or gathering. Serve it warm or at room temperature, and watch as it disappears before your eyes. And the best part? It only gets better with time, so feel free to make it ahead and let the flavors meld together.

Recipe Details

Yields: 6 servings
Difficulty: Easy
Total Time: 25 minutes
Active Time: 25 minutes

Ingredients

• 1 1/2 pounds fingerling potatoes
• 3 tablespoons olive oil
• 1 medium-sized red onion, diced
• 3 tablespoons apple cider vinegar
• 2 tablespoons capers, rinsed and drained
• 2 teaspoons dijon mustard
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon kosher salt
• 1/2 cup chopped parsley
• 1/4 cup chopped chives

Instructions

1. Steam the Potatoes: Steam the potatoes for 20 minutes, or until they can be easily pierced with a paring knife.
2. Sauté the Onion: Heat the olive oil in a medium skillet over medium heat. Add the red onion and sauté until softened but not browned, about 10 minutes.
3. Combine the Flavors: Turn off the heat under the skillet and add the vinegar, capers, mustard, pepper, and salt. Set aside.
4. Assemble the Salad: Slice the hot potatoes into 1/4″ rounds. Add the potatoes, parsley, and chives to the skillet, and stir gently until all potatoes are coated evenly. Serve warm or at room temperature.