PrintDinner Tonight: Potato Salad with Vinaigrette
At the farmers' market this weekend, I ran across some bright, fluorescent-hued spuds unlike any I’ve encountered before. Sure, I’d had red potatoes before, but for some reason I had missed red and purple potatoes that were red and purple throughout. I also picked up some boring little white ones to round out the rainbow. I wasn’t quite sure how they would cook up, but I didn’t much care. I had already decided I was going to make a potato salad, and nothing much was going to get in the way.
I tend to find potato salads needlessly complex, so I was happy to find this vinegar-based one in Jasper White's Summer Shack Cookbook. It’s nothing really more than potatoes tossed with a vinaigrette, topped with some parsley and salt and pepper. I suppose you could use any vinaigrette you’d like. But this simple one from the book worked well. Oh, and those boring little white ones looked awfully plain, but they sure did taste the best.
Potato Salad with Vinaigrette
Ingredients
2 pounds potatoes
1/2 cup of the vinaigrette
2 tablespoons parsley
salt and pepper
Vinaigrette
3 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
6 tablespoons Canola oil
2 teaspoons Dijon mustard
salt and pepper
Procedure
1. Wash and scrub the potatoes under cold water.
2. Set in a big pot, and cover with cold water. Bring to a boil then reduce to simmer and cook for about 10-15 minutes.
3. Remove and carefully slice into 1/4-inch to 1/2-inch chips.
4. Add the vinaigrette while still warm. It’s good hot or cold.
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4 Comments:
I have the cookbook & eyed the recipe but never made. I like your variation & tips---no scallions for me!
JEP at 5:02PM on 08/08/07
I love this kind of potato salad made with fresh thyme from my herb garden. And no scallions for me, either!
Lydia at 5:58PM on 08/08/07
This looks interesting. Normally I had potato salad, but the only kind I've ever had is the stuff that's just a mush of potatoes w/ relish and stuff. Everyone in my family treats it like a delicacy, but I hate it.
Kiana at 9:19PM on 08/08/07
My mayo loving husband thought this was great potato salad. I was a bit more generous with the Dijon than the recipe called for - and it was so bright and sparky when eaten still warm. It was a very nice spontaneous side dish to our turkey burgers and dandelion green salad.
maialisa at 2:52PM on 08/11/07