Thursday, April 2, 2009

Fingerling Potato Salad with Corned Beef & Artichokes

I adapted this excellent recipe from MountainKing the fingerling potato company. We just couldn't stop eating it, and it looks so pretty too!

1 LB Assorted Fingerling Potatoes, washed 1 Tablespoon rice vinegar
2 Tablespoons dill pickle relish
1 teaspoon dried dill
4 Ounces marinated artichoke hearts, chopped
3 Ounces corned beef, chopped
3 Tablespoons mayonnaise
1 Teaspoon Dijon mustard
Salt & Pepper to taste

1. Cut fingerling potatoes into 1 inch slices and boil until soft, approximately 12 minutes. Drain and place in a large bowl.

2. While fingerling potatoes are hot, sprinkle with rice vinegar.

3. Meanwhile mix the remaining ingredients in a medium sized bowl. Toss in potatoes and mix gently. Serve hot or cold.

Serves 3 or 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes

1 comment:

Jane said...

Hi Laura,

Just found you via Kindred Spirit and boy do I love what I see here! I'll be coming back daily.


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