American•healthy
Turmeric Fingerling Potato Salad
Heartbeet Kitchen recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound fingerling potatoes (sliced in half vertically)
- 1/4 cup sliced and coarsely chopped red onion
- 2 tablespoons minced parsley
- 1 clove garlic (chopped)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup + 1 tablespoon extra virgin olive oil
Instructions
- 1
Bring 6 cups water and 2 teaspoons salt to a boil. Add potatoes and cook for 15 minutes, until just tender when a fork pushes through. Drain and rinse with very cold water, to stop the cooking. Pat dry if needed, and set in a bowl with red onion and parsley.
- 2
In a blender or mini food processor add garlic, vinegar, mustard, thyme, Sunshine Dust, salt, pepper. Pulse a few times to get things mixed. Then slowly stream in olive oil, through hole on top, and blend on high for 20 seconds.
- 3
Stop, stir, and blend again for 20-40 seconds, until completely smooth and it comes together.
- 4
Stir sauce into bowl with potatoes, and garnish with extra parsley, salt, and pepper.