Since the Accidental Locavore had so many beautiful fingerling potatoes, it was time for another potato salad. This one is adapted from the NY Times to feed 4 as a side dish. I left the garlic in with my potatoes, but you can take it out if you want. This is a pretty quick and easy recipe for a nicely spicy potato salad. It’s also a good picnic potato salad as there’s nothing to worry about spoiling (except your appetite!).
- 1 pound small potatoes
- 4 garlic cloves, peeled
- 6-8 sprigs thyme
- 1/2 teaspoon black peppercorns
- 1/4 cup olive oil
- 6 fresh sage leaves
- 1 tablespoon oregano (fresh or dried)
- 4 ounces pepperoni, finely chopped
- 4 large shallots, peeled and thinly sliced
- 1/4 cup red wine vinegar
- Ground black pepper.
1. Bring a large pot of water to boil over high heat. Add potatoes, garlic, thyme, peppercorns and 2 tablespoons of salt, then boil until potatoes are just tender, 10 to 15 minutes depending on size.
2. Meanwhile, heat oil in a large pan over medium heat until shimmering. Add sage and oregano and fry until fragrant, about 30 seconds. Add the pepperoni, lower heat to medium-low, and render fat from the meat for about 2 minutes. Add shallots and cook, stirring occasionally, until tender, 8 to 10 minutes.
3. When the potatoes are done, drain them, discard thyme and peppercorns, and lightly crush potatoes with the back of a fork. Keep warm in a bowl, covered with a kitchen towel.
4. Add the vinegar to the skillet and stir, scraping up any brown bits from the bottom of the pan. Pour mixture over warm potatoes, toss and add salt and pepper as needed. Serve and enjoy.