This potato salad recipe features fingerling potatoes that are tossed in a flavorful chopped pickle vinaigrette.
MyRecipes MAY 2006
1. Bring potatoes, 2 teaspoons salt, and water to cover to a boil in a large pot or Dutch oven over medium-high heat. Reduce heat, cover, and simmer 12 to 15 minutes or until potatoes are tender when pierced with a fork; drain. Place in a large bowl, and toss with vinegar while warm. Cool to room temperature.
2. Add remaining ingredients; toss gently. Serve immediately, or cover and chill until ready to serve.
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