Fingerling Potato Salad with Cream y Oregano Viniagrette

Name: Fingerling Potato Salad with Cream y Oregano Viniagrette
Ingredients: 4 C Fingerling Potatoes, washed and halved into about ¾ inch pieces (some of the potatoes are very small and don’t need cutting, others are a bit too large and may need to be quartered.); 3 large celery stalks, angle cut; ¼ white onions diced small; 3 garlic cloves, minced; ½ T fresh thyme minced; ¼ C fresh lemon juice; ¼ C sunflower oil; 1 dollop Duke’s mayonnaise; ¼ t salt; ¼ t pepper; 2 T sugar (white refined); ½ T cinnamon pear balsamic vinegar (from Olive This! In Charlotte NC); ½ T minced fresh oregano leaves

ifeellikecooking.com

Ingredients: 4 C Fingerling Potatoes, washed and halved into about ¾ inch pieces (some of the potatoes are very small and don’t need cutting, others are a bit

View full recipe on ifeellikecooking.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at ifeellikecooking.com.

Share this recipe:

Cooking tools:

Ingredients

4 C Fingerling Potatoes, washed and halved into about ¾ inch pieces (some of the potatoes are very small and don’t need cutting, others are a bit too large and may need to be quartered.)
3 large celery stalks, angle cut
¼ white onions diced small
3 garlic cloves, minced
½ T fresh thyme minced
¼ C fresh lemon juice
¼ C sunflower oil
1 dollop Duke’s mayonnaise
¼ t salt
¼ t pepper
2 T sugar (white refined)
½ T cinnamon pear balsamic vinegar (from Olive This! In Charlotte NC)
½ T minced fresh oregano leaves