This is from Ina Garten’s first book, Barefoot in Paris. I only make potato salad once a year, usually in the dead of summer to add some weight to green leafy salads. This is the one I make. The secret is to add the champagne vinegar and olive oil when the potatoes are still hot. I like to really stir it up, breaking the potatoes apart, even using the spoon the coarsely chop them into smaller bite-size pieces.
- 6 large Yukon Gold potatoes, peeled and cut into 4-inch cubes
- 2 teaspoons fine sea salt, divided
- 4 tablespoons olive oil
- 1 tablespoon champagne vinegar
- 1 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped chives
- Chive blossom to garnish, optional
- Place the potatoes and 1 teaspoon salt in a large pot of boiling water. Cook for 15 to 20 minutes until the potatoes are cooked through. Test with a fork.
- Drain the potatoes and place back into the hot pot. Add the oil, vinegar, remaining salt, and pepper. Stir to coat potatoes.
- Add the herbs and stir to combine. Chill, covered, in the refrigerator.
- Serve garnished with chive blossoms or more chives and dill.
Substitute white wine vinegar if you don’t have champagne. No dill; substitute parsley. No chives; substitute garlic chives or finely chopped shallot soaked in the vinegar for 10 minutes. What about roasted garlic cloves?
Tomorrow, I’m going to make a Niçoise Salad and use this potato salad as the centerpiece.