Chive Potato Salad
This one is made by boiling potatoes in salted water until tender, then allowing them to cool. Meanwhile you slice some shallots and let them sit in vinegar. Once the potatoes are ready you combine them with vinegary shallots, melted butter, dijon mustard and herbs (chives and tarragon, though just chives will do). It's simple and satisfying.
Along with bringing it to family lunches and picnics with friends (a double batch, if serving a hungry crowd), I like to serve this potato salad at home for dinner on hot nights, usually with a can of oil-packed tuna on the side. Leftovers make a great lunch, especially with some sliced gherkins in the mix.
Ingredients :
- 1 1/ 2 pounds baby Yukon gold potatoes
- 2 tablepoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon dijon mustard
- 1 teaspoon maple syrup
- 1/ 4 teaspoon salt
- 1/ 8 teaspoon black pepper
- 3 tablepoons olive oil
- 1/ 3 cup fresh parsley leaves, finely chopped
- 1 tablespoon chopped fresh chives
- chive blossoms (optional)
METHOD
Steam baby potatoes, covered, in a metal steamer basket set in a large pot over boiling water until tender, 20–30 minutes, depending on size. Test by poking with a sharp knife - if they’re tender they’re done! Remove from heat and pour potatoes onto a plate to cool. Set aside.
While potatoes are steaming, in a small bowl whisk together apple cider vinegar, whole grain mustard, Dijon mustard, maple syrup, salt, and black pepper. While continuing to whisk, drizzle in olive oil to emulsify. Stir in the chopped parsley and chopped chives.
Once potatoes are cool enough to touch, cut them in half and return to pot.
Pour the dressing over the potatoes and toss to coat. Serve in a bowl and top with chive blossoms if you’d like! Can be enjoyed warm, room temperature, or cold. Enjoy!
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