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Summer is all about salads. I stick to the green kind because for the most part pasta salads, egg salads, and potato salads all have loads of mayo. I just cannot do mayo. When I studied abroad in Paris I told my host mother there were two things I just couldn't do: mayo and peas. The mayo was the one that threw her for a loop. The French like their mayo. She couldn't figure out how I ate sandwiches for lunch since it was customary to put mayo, large quantities at that, on every sandwich. Lucky for me they didn't do mayo on paninis. I had a panini almost every day in Paris.
OK back to the topic at hand. My husband likes potato salad and he gets bored with my green salads after a few nights in a row so we needed a compromise. This potato salad is our compromise. The cooked potatoes are tossed in a cider mustard vinaigrette and topped with parsley.
I like the potato salad warm. The vinegar flavor is a bit more potent warm. It is also good cold; the flavors soak into the potatoes which minimizes the vinegar taste but also spreads all of the flavors through the potatoes.
No mayo also means you can have this potato salad unrefrigerated without worries. Picnic anyone?
Warm Yukon Potato Salad
by
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (serves 6)
- 1 1/2 LB Yukon gold potatoes
- Kosher salt
- 1/4 cup extra virgin olive oil
- 1/3 cup cider vinegar
- 1 tsp granulated sugar
- 1 tsp Dijon mustard
- 1/2 cup flat leaf parsley, finely chopped
- 1 bunch green onions, thinly sliced
Instructions
Place the potatoes in a large sauce pan. Add water to cover the potatoes and bring to a boil on high heat. Add one teaspoon of salt to water. Reduce heat to medium and simmer for 20-30 minutes until potatoes are tender. Drain and cool slightly.
Whisk together olive oil, vinegar, sugar, and mustard in a small bowl. Adjust seasoning to taste. Stir in 1/2 of the parsley bunch and green onions.
Toss the potatoes with the dressing. It is OK to slightly mash and break up the potatoes in this process.
Garnish with remaining parsley and green onions. Serve warm.
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