Fingerlings Vinaigrette With Sieve Eggs and Pickled Celery Review

Recipe 20 from The Smitten Kitchen Cookbook by Deb Perelman

WW Notes: You’ll be happy to know this is only 2 points for 1 of 4 servings or 4 points for a very generous 1 of 2 portions. Enjoy!

It’s a really long name for a potato salad but this potato salad is fancy guys. You have to sieve the eggs for goodness sakes. This is a FANCY potato salad!

I was honestly not looking forward to this salad. Every time I looked at the ingredients I was inwardly groaning and thinking how bummed I was to be making something I wasn’t going to enjoy.

All because of the hard boiled eggs and mustards….Yes 2 different kinds of mustard and I’m yet to find one I really like. And hard boiled eggs…guys they totally gross me out. I’ve never made them but thoroughly enjoy coloring them around Easter. That’s the only purpose of them as far as I can see. I don’t love deviled eggs but make myself eat one every time my mom makes them. I despise egg salad because the texture of the egg yolk and whites makes my skin crawl.

You may see me be a good sport and try things with hard boiled eggs in it but if I see it as an ingredient on a menu item or as a listed item in a recipe, I pretty much skip right over it assuming it’s gross.

But friends I stand corrected. This recipe taught me how wrong I am. The sieved eggs on this salad are a game changer for hard boiled egg haters like myself. When you push those eggs through your strainer/ sieve it transforms the texture to something soft and cloud like and they melt with the other ingredients so well that I never even knew they were there. Amazing.

I’ve never run anything through a sieve other than liquids but now my imagination is going places and wondering what else I can do this with!

Also, shout out to my aunt that has transformed the way I make bacon. She was visiting from Minnesota recently and made breakfast for everyone. Her bacon was kind of perfect in an indescribable way and she told me she puts it on parchment paper in the oven. I haven’t made bacon in the oven because I don’t have a little metal rack to put on my pan to help the grease drain. But I never thought of parchment paper.

So, now I keep my stove top bacon grease free from all the popping that happens when you make bacon in a pan. I put it on the pan covered in parchment and place the pan on the lowest rack. I turn the broiler on to High and have it go for 10-15 min depending on how crispy I want it. It comes out amazing every time!

You may have noticed my lack of fingerling potatoes as well. I’m on a budget guys….didn’t want to spend more on the fingerling potatoes. So, I chose this pretty bag of purple, red and gold potatoes instead which I think happened to make it more colorful and fun. I’ll pass along the recipe below from someone else who posted Deb’s photo with the details… you’ll see what hers looks like with the fingerling potatoes.

Give this one a try, guys! It may be my new go to potato salad!!

And find the recipe here on the Serious Eats site.

Happy cooking everyone!!

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