Earthy Delights Recipe

Fingerling Potato Salad

Tony's Fingerling Potato Salad
Mixed fingerling potatoes combined with chopped wild leeks (ramps) for a refreshing salad with a hint of truffle and lemon. A potato salad worthy of a formal luncheon or dinner. Very easy to prepare yet a classic.

2 lb mixed fingerling potatoes (purple Peruvian, Russian banana, or Red Finn)
1 Tbsp coarse sea salt

2 Tbsp white truffle oil
4 Tbsp extra virgin olive oil pressed with lemon
1 tsp lemon juice
2 tsp sea salt

For tossing:
¼ cup of finely chopped fresh lavender, heads & leaves
6 medium wild leeks (ramps), cleaned and finely chopped (bulbs and greens)
½ cup finely shredded Parmigiano-Reggiano cheese (optional)



In a small bowl, combine all vinaigrette ingredients and set aside.


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.

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.