Briny, sweet, and piquant Provencal flavors turn this potato salad into something extra special.
Nutty, rich, and creamy, less-than-commonplace fingerling potatoes easily elevate a dish or a meal. They are excellent roasted in the oven (I use a cast-iron pan) with a bit of olive oil and kosher salt, or boiled and tossed with butter and herbs. But they also shine in this gorgeous potato salad.
Chopped briny black olives, sweet fennel, red onion, and earthy parsley pair beautifully with the creamy-tender potatoes which are simply boiled and chopped before being bathed in a sweet-tart vinaigrette of orange juice, garlic, vinegar, and grainy mustard.
This salad is excellent served alongside grilled meats, such as lamb chops, ribeye steak, or brined chicken thighs. It’s also terrific with meatier fish like swordfish or salmon, or even as a component to a vegetarian buffet.
Fingerling Potato Salad with Black Olives, Orange-Mustard Vinaigrette and Chopped Fennel
Makes 8 to 10 servings