A light, refreshing take on the American classic, tossed with red radish slices and fresh herbs.
1½ pounds yellow fingerling potatoes, washed
1 cup red radishes, trimmed of greens and thinly sliced
¼ cup capers, rinsed
3 tablespoons freshly-chopped parsley
1 tablespoon freshly-chopped savory
¾ cup Summer Red Wine Vinaigrette* (see recipe)
Sea salt and fresh ground pepper
*For a creamier dressing, whisk ¼ cup crème fraîche into vinaigrette.
1. Cook fingerlings until just fork-tender in a large pot of salted water over medium-high heat, about 20-25 minutes. Drain and allow to cool to room temperature, then slice diagonally in half or in thirds.
2. Once cool, combine potatoes with red radish slices, capers and fresh herbs in a large bowl. Drizzle with red wine vinaigrette and toss to coat, seasoning generously with salt and pepper.
3. Refrigerate for several hours, allowing salad to come back to room temperature before serving.