NEW POTATO SALAD                                 back to home

3-4 servings                              

Potato salads can be so boring- so i created this simple salad that has bright fresh flavors.  This can be transformed from this basic salad -to any number of variations: crumbled bacon, blue cheese, petit green beans chopped Spanish chorizo, to mention a few.

1 dozen  smallish( golf ball) red new potatoes

2 T minced shallot

3 T champagne vinegar

2 T fresh lemon juice

3 T fresh chopped parsley

2 t dijon mustard

1/4 cup olive oil

salt and pepper to taste

Scrub the potatoes and remove any blemishes-while leaving as much skin on as possible. Put them in a pot and cover with cold water. Add  2 teaspoons of kosher salt to the water. Turn on high and bring to a boil. After it reaches a boil- turn down to a medium simmer and cook for about 20 minutes  or until a knife can be easily inserted. The potatoes should be tender but the skins remain intact.

While the potatoes are cooking make the sauce. The sauce isn’t really a vinaigrette - but more of a paste. Combine the shallots, vinegar, lemon juice, parsley, and olive oil - whisk until all is combined.

With a slotted spoon remove to a colander and let cool for 15- 20 minutes or until cool enough to handle. Quarter the potatoes and toss with the dressing. If you are going to refrigerate the salad and serve it cold reserve some of the sauce for a last minute tossing. The sauce is really absorbed by the warm potatoes and you will want to freshen it up some with a lively kick of flavor. Serve warm. room temp or cold.