My version of a great potato salad is tangy and bright with a kick of freshness and just the right amount of salt. No gloppy mayo here. This simple dish is good, clean, eatin’!
Farm Fresh Potato Salad
- 1 1/2 lbs Red Gold potatoes, halved (could also use Red Bliss)
- 1 Alisa Craig onion, minced (if you can’t get mild, fresh onions, use shallots)
- 1/4 C fresh parsley, chopped
- 1/8 C fresh chives, chopped
- 2 T olive oil
- 1 T whole grain mustard or spicy brown mustard
- 1 tsp Dijon mustard
- 1 T apple cider vinegar
- kosher salt and black pepper, to taste
- fill a large pot with 1-2 inches of water and fit with a steamer. Bring water to a boil. Place the halved potatoes along with your discared onion scraps in the steamer. Cover and steam until tender, about 12-14 minutes
- in a large bowl, whisk the onions and herbs together with the oil, two types of mustard, vinegar and salt and pepper
- add the cooked potatoes to the bowl while still hot and toss to combine
- serve warm or at room temp
If you prefer your potato salad more gooey, you can double the recipe for the dressing. You can also cut the potatoes smaller and/or partially mash a few chunks.
Wow. What a wonderful potato salad. A simple but lovely combination of flavors. It will be a staple in my household. Thanks so much!
Thanks Christine. I’m glad you liked it!
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