Potato Nugget Toss in Vinaigrette
Potato Nugget Toss in Vinaigrette
Warm baby potatoes tossed in a punchy balsamic-Dijon vinaigrette with sun-dried tomatoes and fresh basil, finished with shavings of Asiago. A side dish that doubles as a salad — serve warm or at room temperature.
Ingredients Ingredients
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2 lbs (1 kg) unpeeled small potato nuggets (baby potatoes) -
1 tbsp balsamic vinegar -
1 tsp Dijon mustard -
1 garlic clove, minced -
¼ cup olive oil -
¼ cup slivered, drained sun-dried tomatoes -
¼ tsp salt and pepper -
⅓ cup fresh basil, divided -
½ cup grated Asiago cheese
Method
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Boil potatoes for 12–15 minutes until tender. Drain, reserving about 1 tbsp of the potato cooking water.
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Whisk together the balsamic vinegar, Dijon, garlic, and the reserved potato water in a bowl. Whisk in the olive oil, sun-dried tomatoes, salt, and pepper.
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In a large bowl, toss the warm potatoes with the vinaigrette and ¼ cup of the basil. Taste and adjust seasoning.
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Transfer to a platter. Top with the Asiago and the remaining basil. Serve warm or at room temperature.
