Recipes & Tips:
Fingerling Potato Salad with Pesto Crème Fraîche by Dish 'n' the Kitchen
1 680 g (1.5lb) bag EarthFresh Fingerling Gourmet Potatoes
1 cup apple cider vinegar
salt and pepper
handful of fresh green beans
2 green onions; sliced diagonally
2 cups fresh basil leaves
1/4 cup pine nuts
1/2 cup Parmesan Reggiano; finely shredded
juice of one lemon
2-3 tbsp olive oil
1 clove of garlic; roughly chopped
1/2 cup crème fraîche*
Wash the potatoes and slice the larger ones lengthwise. Place in a medium sized pot, add apple cider vinegar, and water until the potatoes are covered. Salt the water and boil until the potatoes are slightly under fork tender. Cool until the potatoes are room temperature.
Blanche the green beans in boiling water for two minutes. Remove and immediately plunge into ice cold water so they keep their vibrant green colour. Slice them into smaller sized pieces.
Make the Pesto- Place pine nuts, fresh basil leaves, Parmesan, salt and pepper, lemon juice, and garlic into a small food processor. Pulse until ingredients begin to come together then drizzle in olive oil with the motor running. You will only need a heaping tablespoon of pesto for the salad, so scrape out the rest into a jar for later use.
Place potatoes, green beans, and pesto in a large bowl. Cover and shake so that the pesto is evenly distributed around the potatoes. Add the crème fraîche and give it another good shake. Alternatively, you could just shake the potatoes with the pesto, then drizzle the crème fraîche over top.
Plate the salad then scatter the green onions over top.