Riverbank News - - NEWS -

When you’re look­ing for a de­li­cious and nu­tri­tious side dish to com­ple­ment any meal, look no fur­ther than this Fin­ger­ling Potato Salad. Made with nu­tri­ent-rich Wis­con­sin Pota­toes and topped with a lemon dress­ing, this sim­ple potato side packs plenty of fla­vor. Find more potato recipes at eatwiscon­sin­pota­toes.com.

Fin­ger­ling Potato Salad

Prep Time: 15 min­utes Cook Time: 15 min­utes Servings: 6

1 1/2 pounds mixed Wis­con­sin

fin­ger­ling pota­toes 2 large lemons, di­vided 2 cups wa­ter 2 ta­ble­spoons coarse kosher

salt 3 ta­ble­spoons white bal­samic

vine­gar 3 ta­ble­spoons ex­tra-vir­gin

olive oil 1 1/2 tea­spoons whole cumin

seeds 3/4 tea­spoon whole co­rian­der

seeds pep­per, to taste 4 green onions, thinly sliced 1/3 cup chopped fresh dill salt, to taste 2 cups baby arugula

In large pot of boil­ing, salted wa­ter, cook pota­toes un­til just ten­der when pierced with fork, about 15 min­utes. Drain and cool slightly.

Slice one lemon into 1/8-inch-thick rounds. In small saucepan, com­bine sliced lemon, wa­ter and kosher salt; bring to boil. Re­duce heat and sim­mer un­til lemon slices are ten­der, about 10 min­utes. Drain lemons then coarsely chop.

Cut re­main­ing lemon in half and squeeze out 2 ta­ble­spoons juice. In small bowl, mix chopped lemons, lemon juice, white bal­samic vine­gar and oil. Coarsely crush cumin and co­rian­der seeds us­ing mor­tar and pes­tle. Mix seeds into lemon dress­ing. Sea­son, to taste, with pep­per.

Cut luke­warm pota­toes in half length­wise. Place in large, shal­low bowl. Mix in green onions and dill. Pour lemon dress­ing over and toss to coat. Sea­son, to taste, with salt and pep­per. Add arugula and toss gen­tly. Serve luke­warm or at room tem­per­a­ture.

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