Warm Potato Salad
Potato salad is a mainstay on our summer table (I’ll have our go-to recipe in next month’s issue ;), but in spring a warm potato salad sounds just right. Instead of a creamy dressing, the warm potatoes are tossed in a vinaigrette that soaks right into the soft fluffy potatoes and gets better as it sits. While it is delicious served right away after tossing, I like to let it sit on the counter for a bit to really marinate in the tangy, herby goodness and eat it at room temperature. Of course, it’s good cold too so you can’t go wrong! I also love that we are getting prebiotics from the precooked and cooled potatoes, remember we need to actually feed the helpful little bacteria in our bellies as well!
Ingredients:
Makes 8 servings
2 pounds baby red potatoes, quartered
Dressing:
1/4 cup olive oil
2 teaspoons salt
a handful of chopped fresh parley
2 tablespoons finely chopped chives
2 tablespoons white wine vinegar (or apple cider vinegar, whatever you have!)
1 garlic clove, finely minced
1-2 teaspoons dijon mustard
fresh black pepper to taste
Directions:
Place the potatoes in a large pot and just cover with water. Put it over medium heat and boil until the potatoes are just tender. This should take about 7-8 minutes once it comes to a boil. You don’t want them to turn to mush so keep an eye out and poke them with a knife or fork every few minutes to check on them. Drain the water and let them sit. Don‘t rinse them, but let them steam dry as they cool a bit. While they are cooling, mix the dressing ingredients in a large bowl and whisk your little heart out until it all comes together. Add the potatoes to the bowl and gently toss to coat. This is excellent at room temperature as well as warm, so it’s ok if you make it a bit ahead of time ;) Enjoy!
