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Smashed Fingerling Salad
Chef Steve Mendoza
Fingerling Potatoes

1 dozen fingerling potatoes (skin on)

4 quarts cold salted water

1 tsp whole black peppercorns

2 bay leaves

½ bunch fresh thyme or one tsp dried

1 shallot sliced thin

Boil for 10-12 minutes on med-high heat. When they are done
lay them on a plate or cutting board and whack them with a
fork or by hand.

Smashed Finger Dressing

1 cup sour cream or crème fraiche

2-3 tsp extra virgin olive oil

3 chives chopped 1" long

1 diced shallot

salt & pepper to taste

Mix all but olive oil and chives. Pour over potatoes, drizzle
olive oil over in zigzag motion. Top with the chives