Serious Eats

Smitten Kitchen's Fingerlings Vinaigrette with Sieved Eggs and Pickled Celery

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[Photograph: Deb Perelman]

While potato salad is often thought of as a summertime picnic side dish, fall is the perfect time to dip into a comforting bowl of potatoes. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. The eggs add richness and a fun fluffy texture, the vinaigrette is boldly mustard-foward, and the pickled celery slices contribute crunch and tang to the creamy and subtly earthy potatoes.

Why I picked this recipe: Fingerlings abound at grocery stores these days—adding mustardy vinaigrette and pickled celery seemed like a deliciously unique way to dress these fall staples.

What worked: Elegant, yet bold-flavored, this potato salad was easy to put together and pretty flawless in flavor.

What didn't: I personally would have liked a little less egg and a little more pickled celery on my potatoes, but that's an easy fix.

Suggested tweaks: The elements may sound disparate and weird, but I'd encourage you to try this salad as written first and then tweak proportions on subsequent iterations.

As always with our Cook the Book feature, we have five (5) copies of The Smitten Kitchen Cookbook to give away this week.

About the author: Kate Williams is a freelance writer out of Berkeley, CA. She is a contributor to The Oxford American and blogs at cookingwolves.wordpress.com.

Printed from http://www.seriouseats.com/2012/11/smitten-kitchens-fingerlings-vinaigrette-with-sieved-eggs-and-pickled-celery.html

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