Gluten-Free fingerling potato and egg salad

new years day lunch 020 editedI had a craving for potato salad today. Since we were going to a New Years Day lunch I made some to bring along. This super easy recipe is best made with red skinned fingerling potatoes for colour, but I couldn’t find any at the store, so golden skinned potatoes had to do. Of course you can use most potatoes for this recipe, but fingerlings are very buttery and creamy, making this version a treat to eat. If you are going to use non-fingerlings, stay away from baking potatoes and russet types, they will fall apart when you boil them due to their high starch content. The stone ground mustard gives the salad the unique flavour. Without the mustard, the whole thing is very bland. Regular mustard can be substituted if you do not have stone-ground.

Materials:

  • 1 small sauce pan for boiling the eggs
  • 1 larger pot for boiling the potatoes
  • a pairing knife
  • a cutting board
  • large bowl of ice water for cooling eggs and potatoes after boiling
  • mixing bowl for combining ingredients. This could be your serving bowl.

Ingredients:

  • 3 lbs (1.4 kg) fingerling (or other non-russet/baking type) potatoes, scrubbed well and sliced into rounds or cubes
  • 1 cup (250 mL) gluten-free mayonnaise
  • 1 tbsp (15 mL) gluten-free stone ground mustard
  • 1/4 tsp (1.25 mL) black pepper (or to taste)
  • 1/4 tsp (1.25 mL) salt (or to taste)
  • 3 large free-run eggs, hardboiled, cooled, peeled and then finely chopped
  • 1/8 cup (32 mL) loosely packed curly parsley, chopped fine + extra for garnish (optional)
  • 1/2 stalk celery, very finely diced
  • 2 French shallots, minced (green onions will do if no shallots are available, you need about 1/8 cup or 32 mL)
  • 1/4 red bell pepper, diced

Directions:

  • Place potatoes in boiling water for approximately 8 minutes, or until softened but not falling apart
  • As soon as potatoes are finished boiling, drain and place in the bowl of ice water to cool
  • Meanwhile, mix mayonnaise, mustard and salt/pepper together into a nice uniform sauce
  • Check to see if potatoes are cool. If they are, drain the potatoes and place in mixing bowl.
  • To the potatoes add mayonnaise sauce, eggs, parsley, celery, shallots and red pepper. Mix well
  • Enjoy!

TURTLE TASTE TEST RATING: 8 out of 10 shells


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One Response

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