This dish—a cross between mashed potatoes and a warm potato salad—is proof that fingerling potatoes need little adornment. Good olive oil, red-wine vinegar, and thinly sliced chives do the trick. As with German potato salads, the potatoes are tossed with the vinegar while they’re still hot so that they absorb the tangy flavor.
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Just okay on the flavor. Was very easy to make, however.
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