Continuing my quest for alternative potato salads, this weekend I made yet another new version that was very well received.
2 pounds of red-skin potatoes
1 1/2 tablespoons of fresh rosemary, finely chopped
1 tablespoon of dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
2 cloves of garlic, grated or minced
1/4 cup of olive oil
1/8 cup of red wine vinegar
Boil the potatoes whole, until fork tender (about 20 minutes on a full boil) and when they've cooled slightly, cut them into large bite sized pieces (generally, cut them into quarters, but for larger potatoes, cut as needed).
Combine all the other ingredients in a small bowl, whisking together to emulsify them, and toss with the cut potatoes while they're still warm (because they will absorb the dressing better and flavor the whole potato).
Let this sit for at least a few hours (if not overnight) before serving, and make sure it's not ice cold when serving.
No comments:
Post a Comment