• 6 large carrots
  • 3 pounds of fingerling potatoes
  • 1 bunch parsley, roughly chopped
  • 1 bunch scallions, roughly chopped
  • 2 tablespoons apple cider vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon brown sugar
  • Salt and pepper, to taste

Passo a passo

  1. In a large stockpot, boil potatoes and carrots until fork-tender but still firm.
  2. Drain the vegetables and dry them completely.
  3. Cut potatoes in half longwise and chop into ¼ inch slices, carrots cut the same way.
  4. Sear the vegetables in a large saute pan coated with olive oil on medium-high heat until crisp and golden brown.
  5. Add in the rough herbs and scallions and toss to combine.
  6. In a small bowl whisk together the olive oil, sugar, and vinegar vigorously until emulsified.
  7. Toss vegetable and herb mix with vinaigrette.
  8. Season with salt and pepper to taste.