Mashed Fingerling Potatoes with Cucumber Vinaigrette

• FAST
• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 2 pounds large fingerling potatoes, peeled
2. 1 Kirby cucumber—peeled, halved and seeded
3. 1/4 cup cider vinegar
4. 1/4 cup extra-virgin olive oil
5. 2 shallots, thinly sliced
6. 1 tablespoon sugar
7. Salt and freshly ground pepper
8. 2 tablespoons snipped chives
9. 1 tablespoon chopped celery leaves

1. In a large saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain, shaking off the excess water. Transfer the potatoes to a bowl and coarsely mash.
2. Meanwhile, in a blender, puree the cucumber with the vinegar until smooth. Strain the cucumber vinegar into a bowl, pressing on the solids; discard the solids.
3. In a small skillet, heat the olive oil until shimmering. Add the shallots and cook over moderately low heat until softened, about 4 minutes. Add the cucumber vinegar and sugar, season with salt and pepper and bring to a simmer. Pour the cucumber vinaigrette over the potatoes. Add the chives and celery leaves, season with salt and pepper and stir gently to combine. Serve warm or at room temperature.