Warm Confit Potato Salad Recipe

Time40m

Serves4

Pickled peppers, spruce

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Ingredients

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1
Prepare the Potatoes
In a pot of salted water, bring the baby potatoes to a boil. Cook until tender, about 15-20 minutes. Drain and let cool slightly.
2
Make the Confit
In a large skillet, heat the olive oil over low heat. Add the garlic cloves and let them infuse the oil for about 5 minutes, being careful not to brown them.
3
Combine Ingredients
Add the cooled potatoes to the skillet and gently toss them in the garlic oil. Add the spruce tips, pickled peppers, and season with salt and black pepper. Cook for another 5 minutes on low heat to warm through.
4
Finish and Serve
Remove from heat, drizzle with lemon juice, and garnish with freshly chopped parsley. Serve warm.