Photo: Randy Mayor; Styling: Cindy Barr
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.

How to Make It

Step 1

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

Step 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.

Step 3

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

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