warm potato salad
This warm potato salad is filled with creamy fingerling potatoes, vinegar-plumped golden raisins, tarragon, pistachios, and good olive oil!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 lbs fingerling potatoes
- kosher salt
- 1/4 cup golden raisins
- 1/4 cup white vinegar
- 1 tbsp sugar
- 1/3 cup olive oil
- 1/4 cup chopped tarragon (or other soft herbs like parsley, chives, dill)
- 1/4 cup salted pistachios, chopped
- freshly ground black pepper, to taste
- microgreens, for garnish
Instructions
- Place potatoes in a large pot and cover with cold water. Season with salt and bring to a boil. Reduce to a gentle simmer and cook until potatoes are fork tender but not falling apart, about 10 minutes. Drain and let cool slightly.
- Halve potatoes lengthwise and chop into bite-sized pieces. Transfer to a large bowl and set aside.
- Heat raisins, vinegar, and sugar in a small saucepan over medium-low heat, swirling pot to help sugar dissolve. Bring to a simmer, remove from heat, and let sit until raisins are soft and plump, about 5 minutes.
- Pour warm vinegar mixture over potatoes. Add olive oil, tarragon, pistachios, 1/2 teaspoon salt and pepper. Gently toss to combine. Taste and add more salt or pepper, if needed. Garnish with microgreens and serve warm.
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
- Serving Size: 1
- Calories: 448
- Sugar: 12g
- Sodium: 205mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18.1g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 5.7g
- Protein: 6.6g
- Cholesterol: 0mg
Find it online: https://www.withspice.com/blog/warm-potato-salad/