When I was a kid I remember going to wedding parties with my mom and they always served small potatoes as an appetizer you could spear with small toothpicks. I never cared for the candies and cakes (weird kid!), but I stuffed myself with those potatoes: they were my favorite! I need to find out why tiny potatoes were always being served at weddings. Perhaps it was just a fashion in the Seventies in rural Brazil?

baby fingerling potato lima sprout salad

That appetizer was prepared by boiling the potatoes, letting them cool down and then marinating them overnight in red wine vinegar and olive oil with some onions, salt and pepper: simple, tasty and inexpensive. Perfect for a big party.

We bought a one pound bag of baby fingerling potatoes the other day at our local TJ’s. They were super cute. I made a potato salad that tasted a bit like the potato appetizer from my childhood. I mixed it up a bit with some canned lima beans (habas grandes) for protein and for that delicious buttery bean flavor they impart to salads. For a hint of spice and some extra green color, I added a container of daikon sprouts. I liked the end result. The salad was tasty and pleasing to the eyes.

Baby Fingerling Potato Lima Sprout Salad

1lb baby fingerling potatoes
1 clove garlic, mashed
2 tbsp red wine vinegar
4-5 tbsp extra virgin olive oil
Kosher salt
Freshly ground black pepper
1 can habas grandes (giant lima beans or Greek gigantes) drained and rinsed
2 scallions, chopped
1 container daikon sprouts
2 tomatoes cut in quarters

Boil potatoes for about 8 minutes or till tender. Remove from heat and drain. Transfer to a bowl and let cool completely. Add salt, pepper, vinegar, garlic and extra virgin olive oil to potatoes, toss and let rest at room temperature for a couple of hours. Just before serving add beans, scallions, tomato and daikon sprouts. Toss again and serve.