courtesy of Gourmet Magazine
I am not a fan of mayonnaise, so I am always drawn to the alternative vinaigrette "German" style potato salad. This one is delicious, especially made with new crop potatoes and Walla Walla onions that have just been harvested, like the ones in your bin this week!Ingredients
2 lb small (1- to 1 1/2-inch) potatoes, preferably new crop potatoes
1 1/2 teaspoons salt (Use a good quality salt) I prefer a flake salt like kosher
Finely chopped spring onion (or slice thin and add to salad instead of dresing)
1/2 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 tablespoon white-wine vinegar, or to taste
1/2 teaspoon black pepper
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsleyMethod
- Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
- Whisk together onions, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.