Anti Inflammatory Gluten Free Herbed Fingerling Potato Salad
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Learn more →Ingredients
4 servings
- 1 ½ lb fingerling potatoes, halved lengthwise
- 1 tsp salt, plus more for the cooking water
- 2 tbsp celery, finely diced
- 2 tbsp capers, drained (optional)
For the vinaigrette
- 3 tbsp extra-virgin olive oil
- 1 ½ tbsp red wine vinegar
- 1 tsp dijon mustard
- ½ tsp honey
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.9 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp black pepper
For the herbs
- 3 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh chives, thinly sliced
- 2 tbsp fresh dill, roughly chopped
Instructions
- 1
Place the fingerling potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are tender when pierced with a paring knife with no resistance, about 12–15 minutes.
- 2
While the potatoes cook, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, 1 tsp salt, and black pepper in a small bowl until the dressing is smooth and emulsified.
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