For every cook out there there is recipe for potato salad. The sky is the limit with what you can add...everything but the kitchen sink. This is a great recipe to take on picnics because it does not use mayonnaise, so, no need to refrigerate. This recipe is adapted from the Barefoot Contessa cookbook. It is essential that you use fresh herbs because it's just not the same when you use dried. It is also important to use a good flavoured oil.I am also going to include our favourite mayonnaise based potato salad recipe. Sometimes I add fresh peas from their pods and sometimes diced dill pickles.
Family and friends can just as easily be impressed by the simplicity and full bodied flavours of our every day simple foods as by the gourmet menus we take days to prepare. With all the wonderful fresh produce available at the markets right now it is time to put them to good use.
**French Potato Salad**
1lb small white potatoes
1 lb small red potatoes
2 T good dry white wine
2 T chicken stock
3 T white balsamic vinegar
1/2 tsp Dijon mustard
1 T kosher salt
3/4 tsp fresh ground pepper
10 T good quality olive oil
1/4 cup minced green onions (white and green parts)
2 T fresh dill, minced
2 T parsley, minced
2 T fresh basil leaves, chiffonade
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Cut potatoes in half, quarters if they are larger.
Steam until cooked (can be pierced easily with fork). You can boil if you prefer.
Drain in colander and place a towel over the potatoes to allow them to steam for 10 minutes more.
Place in a medium bowl and toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
Combine the mustard, vinegar, salt and pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the green onions, dill, parsley and basil.
Serve warm or at room temperature.
**Our Favourite Potato Salad**
2 lbs small red potatoes
1 cup mayonnaise (I use Miracle Whip which is more of a dressing and not mayo)
1/4 cup Dijon mustard ( I use French's Bold & Spicy mustard)
1/2 - 3/4 cup chopped red onion
2 green onions with tops, chopped
2 garlic cloves, minced
3 T snipped fresh dill
1/2 tsp salt
1/2 tsp pepper
1/4 tsp lime juice
Placer the potatoes in a saucepan and cover with water. Cover and bring to a boil, cook until tender, about 25 minutes. Drain thoroughly and cool slightly.
Meanwhile combine the remaining ingredients. Cut potato into chunks; place4 in a bowl. Add the mustard mixture and toss to coat. I sometimes add peas or chopped dill pickles. Serve at room temperature or cold.
Serves 8 - 10
