Potato-Fiddlehead Salad
Potato-Fiddlehead Salad is an moderately easy dinner. Made with 6 medium potatoes, boiled, cooled, then peeled and cubed, 1 small red onion, peeled and diced, 2 c. fiddlehead ferns, blanched, then diced, 1 c. diced celery and 1/2 c. cider vinegar, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Mix together vinegar, honey and celery seed.
Pour over hot drained fiddleheads and allow to stand 3 hours.
Combine potatoes, celery and onion.
(Onion may be blanched in boiling water for 1 or 2 minutes to mitigate raw taste of onion.)
Mix together mayonnaise and mustard.
Stir marinated ferns into potato mixture and blend gently.
Season to taste.
Serve at once.
Yields 6 servings.
π· Perfect Pairings
Complete your meal with these
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