Tom's Fingerling Potato Salad


  • 2 ounces olive oil
  • 1 ounce cider vinegar
  • 1 tablespoon shallots, minced
  • 1 tablespoon dijon mustard
  • 1 tablespoon tarragon, chopped
  • 1 teaspoon sugar
  • 1½ pound fingerling potatoes, cooked
  • 4 strips bacon, chopped
  • ¼ pound savoy cabbage
  • ½ pound spinach


Whisk together olive oil, vinegar, shallots, mustard, tarragon and sugar. Toss with potatoes. Cook bacon until almost crispy and add potatoes and cabbage. Cook until potatoes are light caramel colored. Fold in spinach to wilt. Season with salt and pepper.

Makes two to four servings.

Chef Tom Macrina, Philadelphia