Author Notes
The first time I made this was one year ago. Our oldest son was having a party at his apartment where they also have use of the roof. We were invited – unusual for parents! I brought a quadrupled recipe of this along with a rhubarb upside down cake. Both were huge hits!! This potato salad recipe is unusual, surprising and so very tasty. You will love it! —MaryFrancesCooks
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Ingredients
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3 tablespoons
extra-virgin olive oil
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4
garlic cloves, thinly sliced
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1 1/2 pounds
baby Yukon Gold potatoes, scrubbed and halved
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3/4 pound
cipollini onions, peeled (drop in boiling water for 1-2 minutes to make this easier)
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1/8 teaspoon
red-pepper flakes
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1 cup
homemade or store-bought low-sodium chicken stock
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Coarse salt and freshly ground pepper
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1 tablespoon
plus 1 teaspoon white-wine vinegar
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1/2 cup
picholine olives, pitted (2 1/2 ounces)
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1
small fennel bulb, very thinly sliced (use a mandoline)
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1/2 cup
fresh flat-leaf parsley
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1 ounce
Parmesan cheese, shaved (1 cup)
Directions
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Heat a medium skillet over medium-low heat with oil. Add garlic, and slowly saute for 8 – 10 minutes, stirring frequently. Turn heat to medium-high and add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes.
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Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cooking liquid.
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Combine reserved liquid, vinegar, 1/2 teaspoon salt, and pepper. Pour over warm potatoes and onions. You must do this while the potatoes are still warm to ensure maximum flavor. Stir in olives, and let cool completely.
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Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.
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