Description
Savory Vinegar Fingerling Potatoes offer a deliciously tangy and creamy side dish that’s easy to prepare. The potatoes are boiled in a flavorful vinegar and salt mixture to infuse them with a perfect balance of acidity and seasoning, then lightly dressed with olive oil and black pepper for a rich finish. Ideal for a quick weeknight side or picnic favorite.
Ingredients
Scale
Potatoes
- 1 pound fingerling potatoes
Seasoning and Dressing
- 1 teaspoon kosher salt
- 1 cup distilled white vinegar
- 2 tablespoons olive oil (extra virgin recommended)
- To taste freshly ground black pepper
Instructions
- Slice the Potatoes: Slice the fingerling potatoes into 1/4-inch thick pieces to ensure they cook evenly and absorb the vinegar flavor throughout.
- Prepare Vinegar Mixture: In a pot, combine the distilled white vinegar with the kosher salt and bring the mixture to a rolling boil to dissolve the salt and infuse the vinegar.
- Cook the Potatoes: Add the sliced potatoes into the boiling vinegar mixture and simmer them for about 10-12 minutes until they are tender but still hold their shape, offering a creamy texture.
- Drain and Cool: Drain the potatoes thoroughly to remove excess vinegar and let them cool slightly, allowing residual heat to finish softening while keeping them firm.
- Dress and Season: Drizzle olive oil over the cooled potatoes and season with freshly ground black pepper. Gently toss to coat each piece evenly, enhancing the flavor and adding a luscious finish.
Notes
- Fingerling potatoes hold their shape well during boiling, making them perfect for this recipe.
- The vinegar used gives a tangy flavor; adjust the amount or type of vinegar to suit your taste preferences.
- Use extra virgin olive oil for the best flavor and aroma.
- These potatoes can be served warm or at room temperature as a side dish.
- For a milder taste, reduce the vinegar quantity and balance with a little honey or sugar if desired.
