Tony's Fingerling Potato Salad
Mixed fingerling potatoes combined with chopped wild leeks (ramps) for a refreshing salad that goes beautifully with grilled fish or chicken.
1. In a small bowl, combine all vinaigrette ingredients and set aside.
2. Fill a large pot with water and bring to a boil. Cube the potatoes. Add potatoes and coarse sea salt to boiling water. Cover partially and cook until almost tender, 10-15 minutes.
3. Drain potatoes. Allow potatoes to cool thoroughly. When cool enough to handle place them into a large serving bowl. Pour vinaigrette over mixture and toss gently. Add leeks & cheese; toss again. Chill before serving.