Warm Fingerling Potato Salad

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  • 1 lbs fingerling potatoes, halved

  • 1 cup fresh green beans, cut into 2-inch pieces

  • 1/4 tsp. salt

  • 3 tbs. olive oil

  • 1 shallot, chopped

  • 2 tbs. red wine vinegar

  • 2 tbs. fresh parsley

  • 2 tsp. Dijon-style mustard

  • 1 tsp. fresh rosemary

  • 1/8 tsp. salt

  • 1/8 tsp. black pepper

  • 1/4 cup green olives, pitted and halved

For Potatoes: place potatoes in 1-1/2 quart microwave-safe casserole dish. Top with green beans. Sprinkle with 1/4 tsp. salt. Cover and cook on high for 7-9 minutes or until potatoes are tender, stirring once. Drain mixture.

For Vinaigrette: in screw-top container, combine remaining ingredients except olives. Cover and shake well.

In a bowl, combine potatoes mixture, vinaigrette and olives; toss gently to coat. Transfer salad to serving bowl. Serve immediately or chill and serve. Makes 4 servings. Strohauer Farms exclusive recipe.

Tempting Potato Salad

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  • 1 lbs banana fingerling potatoes

  • 1 lbs french fingerling potatoes (red or pink)

  • 12 ounces Purple Majesty Potatoes

  • 3 tbs. olive oil, divided

  • 2 ounces ham, chopped

  • 1/3 cup walnuts, chopped

  • 8 garlic cloves, minced

  • 3 tbs. sherry or white balsamic vinegar

  • 1 cup red or orange bell pepper, finely chopped

  • 4 green onions, chopped

  • 1/2 tsp. salt

  • 1/4 tsp. black pepper

Cut potatoes into 1-1/2 inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.

Heat 1 tbs. oil in medium skillet. Add ham, walnuts and garlic. Sauté for 10 minutes. Add sherry and stir well. In large bowl, toss ham mixture with potatoes, additional 2 tbs. of oil, bell pepper, green onions, salt and pepper. Serve warm or cold. Makes 8 servings. Recipe courtesy of the U.S. Potato Board.

Bacon Fingerling Potato Salad

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  • 2 pounds fingerling potatoes (your choice of banana, red thumb, rose finn, etc.)

  • 2 tablespoons olive oil

  • 8 ounces bacon, cut into 1" pieces

  • 1 clove garlic, minced

  • 1/2 red onion, chopped

  • 1/4 cup red wine vinegar

  • 1 tablespoon grainy mustard

  • salt and pepper

Preheat the oven to 375 degrees. On a baking sheet, toss the potatoes with olive oil. Roast for 25 minutes or until tip of knife pierces potato easily. Heat a skillet on medium heat. Add bacon and cook for 2 minutes. Then add garlic and red onion. Sauté for an additional 3 minutes until bacon is crisp. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in bacon, garlic and onions, including the bacon drippings. Add roasted potatoes, toss gently and serve immediately. Makes 4-6 servings. Recipe courtesy of the U.S. Potato Board.