recipe 
yields
Serves 4
1 pound fingerling potatoes, boiled until soft
¼ cup mayo
2 teaspoons dijon mustard
1 teaspoon vinegar
1 teaspoon smoked paprika
1 teaspoon cornichon, chopped
1 teaspoon scallion, sliced (white part only)
½ pound boiled peanuts, shelled
1 teaspoon fresh parsley, chopped
Salt and pepper to taste
¼ pound fingerling potatoes, sliced thin and fried crispy
1 teaspoon chives, sliced
6 Thai basil leaves, torn
Ingredients
steps
In a bowl, combine boiled potatoes, mayo, dijon, vinegar, paprika, cornichon, scallion, boiled peanuts, parsley, salt and black pepper. Allow to chill for at least 1 hour. To serve, garnish with crispy potato slices, sliced chives, and torn basil leaves.
Date Published: 06.17.21
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- From Scott Crawford, Crawford and Sons and Jolie, Raleigh, North Carolina
