I am not ready for summer to come to an end. I refuse to believe that it is almost over. The grill will remain turned on in this house! This fingerling potato salad was something I made on a whim. I bought the potatoes for an entirely different use. Instead, they came in handy when we decided to throw some sausage on the grill. The dressing is light, herby, and tangy all at the same time. Using fingerling potatoes somehow makes it seem more elegant as well. Or maybe that is all in my head!
Using my smaller blender I combined the ingredients while streaming in the olive oil. I chose to season the actual potatoes with the salt and pepper after adding the dressing. Make sure you add seasoning to your specific taste. If the suggested amount of salt is not enough, feel free to use more. I like using a coarse salt such as kosher when working with potatoes. This salad can be served warm or cold. Of course, it is even better the next day!
Put the potatoes in a large pot and fill with water until it covers the potatoes. Then bring to a boil and cook for about 20 minutes. Or until the potatoes are tender. Then drain well.
In the mean time, place the garlic, rosemary, apple cider, vinegar, lemon juice and sour cream in a food processor or blender. Blending on a low setting stream in the olive oil. Blend until well combined.
Transfer the drained potatoes to a large bowl and pour the mixture over them. Season with salt and pepper, gently toss to coat the potatoes. Add in the green onions and gently toss again.