Vinaigrette Potato Salad with Chives
I’m not a big fan of mayonnaise-y potato salad. Don’t shoot me all you picnic people and lovers of the mayo. We’re just not a mayonnaise household. For example, last week I threw out two jars of the stuff. One had expired in 2010, and the other in early 2012.
We had a BBQ last weekend and I wanted to make something potato, though. But with no fuss. I’m very into things I can pre-make and serve room temperature lately, and my in-demand roasted potatoes are a bit of a pain in my tuches as they have to be served hot and not burned and stuff. I’m seriously almost over being a slave to my kitchen.
Papa Dave & My boy working the grill
However, I’m not above trying to impress people. When I can hit all those birds..well…home run. (Too many summery trite expressions?)
Getting ready for our family BBQ: Vinaigrette Potato Salad, Watermelon & Feta Salad, Burger Condiments
This potato salad is our new favorite side dish. It went over so well with my comapny that I’ve already given the recipe away twice.
My inspiration for the whole thing?
The giant, humongous bush of chives that seems to be taking over my vegetable garden. PS this recipe is SO easy. People will, however, think you’re very fancy. AND…you can take it on a sexy picnic without worrying about refrigeration.
What You’ll Need:
For the salad:
About 3 lbs of mini potatoes (I buy the big bag from Costco that come washed already, red & white mixed), cut into quarters, or halved if they’re really small
A handful of fresh chives from the garden, finely chopped
A handful of fresh parsley from the garden, finely chopped
Prepared vinaigrette (see recipe below)
Freshly ground black pepper
1/4 of Parmesan Cheese
More chopped chives for garnish
Make the vinaigrette:
Place the following into your bullet or minichopper…
1 heaping tbsp grainy or other fancy mustard
1-2 large cloves of garlic
1/2 cup of red wine vinegar
1 cup of olive oil (Plus extra if you don’t like your dressing tangy)
1/2 tsp salt & freshly ground black pepper to taste
Blend all ingredients until emulsified.
What You’ll Do:
Boil the potatoes in salted water (cover about 1/3 of the way. Don’t fill all the way or you’ll leach all the vitamins out of your potatoes) until they are fork tender. Do not overcook.
Drain them in a colander, and place them back into the hot pot. Add the herbs and mix. Add the dressing and mix well. Place in a serving bowl and let cool. Add the parmesan cheese, and mix again. Garnish with more chives.
Serve at room temperature.
Seriously, the whole thing takes 20 minutes. Max.