Warm Amarosa Potato Salad with Pickled Shallot & Herb Vinaigrette

Serves 4 | Ready in 30 minutes

A farm-fresh spin on a summer classic, no mayo in sight.

Ingredients:
1½ lbs Organic Amarosa Fingerling Potatoes, halved

1 small shallot, thinly sliced

¼ cup apple cider vinegar or red wine vinegar

? cup Texas olive oil

1 tsp Dijon mustard

1 tbsp chopped fresh dill

1 tbsp chopped fresh parsley or basil

Salt & pepper to taste

Optional: crumbled Mozz Co Queso Fresco or chopped sourdough croutons for texture

Instructions:

Quick-pickle the shallot:
In a small bowl, toss sliced shallot with vinegar and a pinch of salt. Set aside while the potatoes cook.

Boil the potatoes:
Place fingerlings in a pot of salted water. Bring to a boil and simmer for 12–15 minutes, until fork-tender. Drain and let cool slightly.

Make the vinaigrette:
Whisk together olive oil, mustard, and 1 tbsp of the pickling vinegar. Add herbs and season with salt and pepper.

Assemble the salad:
Toss warm potatoes with vinaigrette and pickled shallots (drained). Adjust seasoning. Add optional toppings if desired.

Serve:
Great warm or at room temp, as a side to grilled meats, sausages, or veggie mains.

Optional Add-Ons:
Top with a soft-boiled Hat & Heart Farm egg

Fold in sliced Village Farms grape tomatoes or grilled Organic Zucchini

Drizzle with Goody Greens Stir Fry Sauce for a punchy twist

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