Yesterday I bought some more of those multi-colored fingerling and small potatoes at the farmer’s market. This week, it was yellow banana, red with pink flesh, and purple varieties–very exciting. I used them as the base to create a no-mayo tangy potato salad (good for transporting, doesn’t need to be refrigerated). If you don’t have fun potatoes, this recipe works perfectly to make pasta salad as well.
- About 2 lbs fingerling potatoes, any variety
- 1 can black beans, drained and rinsed
- 2/3+ c corn from the cob or frozen
- 1/4 of a red onion, sliced very thin
- 2 green onions, diced
- 1 red bell pepper, diced
- 1 tomato, seeds squeezed out, and diced
- 1/4 cup diced cilantro
First, slice your potatoes into a comfortable size that will fit on a spoon easily (because I like spoons). Depending on the size of your potatoes, this may just be slicing them in half, or several times. Lightly coat with olive oil, salt and pepper, and roast in a 375 degree oven for 20 minutes, until fork tender.
While the potatoes are cooking, make the dressing.
- 1 tablespoon honey
- 2+ tablespoons dijon mustard
- 1/2 c white wine vinegar
- 1-2 tablespoons lemon juice
- A few dashes of hot sauce (optional)
- 1/3 c olive oil
Ensure that everything is sliced into nice small pieces, and combine in a big mixing bowl while the potatoes are still cooking. When they’re tender, add to the bowl. Cover with salt and pepper while they’re still warm. Add the dressing and toss to coat evenly and you’re done! Serve cold or at room temperature.