Idaho Fingerling Potato Salad

Idaho Fingerling Potato Salad

Josh Loeb
Independence Golf Club-Fall Line and Tavern 19
Richmond VA

Yield: 1 serving



To Plate
  1. Paint the center of the plate with the mayonnaise and mustard in a wide stripe from corner to corner.
  2. Pull a little off to a third corner so it will be visible once all of the components are in place.
  3. Arrange the minced pickled cucumber in the fourth corner.
  4. Toss the green beans, peas, chilled fingerlings, and frisée with olive oil, salt and pepper to taste.
  5. Toss the boiled fingerlings with olive oil and reserve warm.
  6. Cut a slit in the baked fingerlings and push the ends to open a cavity in the center.
  7. Garnish with sour cream and chives.
  8. Arrange all of the various ingredients on the plate in a random fashion over top of the mayonnaise and mustard stripe.
  9. Leave the potato chips for last to garnish the top so they stay crispy.
  10. Drizzle the remaining olive oil around the edge of the plate.
  11. Sprinkle some fleur de sel and fresh black pepper over the dish to taste.