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Potato Salad

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Potato Salad

Cuisine:World

Course:Side Dish

10m prep 20m cook 30m ready

4 servings The vinaigrette used here is best for picnics, as it will not spoil.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 pound red or gold potatoes
  • 1
    • ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice
    • (1 teaspoon minced shallot)
    • (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste)
    • (½ to 1 teaspoon Dijon or whole-grain mustard, to taste)
    • ½ teaspoon salt
    • ⅛ teaspoon black pepper, or to taste
    • ¾ cup olive oil
    Sub-recipe steps
    1. Combine in a medium bowl: ¼ cup red or white wine vinegar, balsamic vinegar, sherry vinegar, or lemon juice; (1 teaspoon minced shallot); (1 small garlic clove, minced, grated on a rasp grater, or mashed to a paste); (½ to 1 teaspoon Dijon or whole-grain mustard, to taste); ½ teaspoon salt; ⅛ teaspoon black pepper, or to taste
    2. Whisk until blended. Add gradually, whisking constantly after each addition: ¾ cup olive oil
    3. If made in advance, cover and refrigerate. Shake well before using.
  • (½ cup chopped watercress or arugula)
  • 1 tablespoon chopped parsley
  • 1 tablespoon minced chives

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Let's Cook

  1. Step 1.

    Boil until just soft enough to pierce with a fork: 1 pound red or gold potatoes

  2. Step 2.

    Drain. When cool enough to handle, slice or cut into cubes. Marinate in: ⅓ cup Vinaigrette

  3. Step 3.

    Serve warm or cold. Just before serving, fold in gently: (½ cup chopped watercress or arugula); 1 tablespoon chopped parsley; 1 tablespoon minced chives

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