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Fingerling Potato Salad with Gremolata Dressing

Photo: Randy Mayor; Styling: Cindy Barr
Yield 4 servings (serving size: 3/4 cup)
Great for salads because they hold their shape once cooked, these fingerling potatoes are steamed, which enables them to retain more nutrients than when boiled. The gremolata-inspired dressing (with parsley, lemon, and garlic) adds a twist to this side.

Ingredients

  • 1/2 pound white fingerling potatoes
  • 1/2 pound red fingerling potatoes
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon grated lemon rind
  • 1 garlic clove, crushed and minced
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon capers, drained

Nutrition Information

  • calories 125
  • caloriesfromfat 26 %
  • fat 3.6 g
  • satfat 0.5 g
  • monofat 2.5 g
  • polyfat 0.4 g
  • protein 2.6 g
  • carbohydrate 21.4 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 370 mg
  • calcium 16 mg

How to Make It

  1. Steam potatoes, covered, 12 minutes or until tender. Cover and chill.

  2. Combine juice, salt, and pepper in a large bowl; slowly add oil, stirring well with a whisk. Stir in rind and garlic; let stand 10 minutes. Stir in parsley and capers.

  3. Cut potatoes into quarters; add potatoes to juice mixture, tossing to coat.