Name: Warm Potato Salad with an Herb Vinaigrette
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 2 Servings
Ingredients: 1/2 pound (8 ounces/227g) small new waxy salad type of potatoes, washed and unpeeled; 2 TBS of extra virgin olive oil; 1 TBS freshly squeezed lemon juice; 1/2 TBS good quality Dijon Mustard; 3 small spring onions, washed, trimmed and thinly sliced (the white parts only); 1/2 TBS small capers, rinsed; fine sea salt and freshly ground black pepper to taste; 2 TBS mint leaves, cut in chiffonade style (Roll tightly and then cut crosswise with a sharp knife to make thin strips) (See notes)

I think one of my favorite things to eat in the warmer weather is potato salad. I love potatoes any time of the year but come summer, I adore Potato Salad, and I have a multitude of ways to prepare it. I do like a mayonnaise-based dressing, but truth be told I love a vinaigrette dressing best of all!

Most prepared potato salads that you buy are overwhelmingly loaded with mayonnaise, so much so that that is pretty much all you can taste. In this delicious Warm Potato Salad recipe there is no mayonnaise, just a basic oil and vinegar dressing, loaded with fresh light flavors and textures that go really well with waxy new potatoes, letting their fresh and earthy flavor shine!

It is meant to be enjoyed warm. So, no pressure. You make the easy and simple dressing while the potatoes are boiling and then, as soon as they are done and you can handle them, they are thickly sliced and tossed into that flavor-filled vinaigrette. No fuss, no muss, no peeling.

Dressed simply while they are still warm so that they actually absorb some of the dressing's tangy and rich flavors . . . sharp pickled capers, sliced spring onions, the gentle heat of a good Dijon, fresh lemon juice and julienned fresh mint. All in perfect quantities so that that earthy flavor of the potatoes still shines through.

Easy peasy, lemon squeezy. Nothing else is needed. This is potato salad perfection. I promise.

WHAT YOU NEED TO MAKE A WARM POTATO SALAD WITH AN HERBY VINAIGRETTE

Other than the mint and capers, pretty simple ingredients, and not a lot of any of them. This is a small batch recipe.

1/2 pound (8 ounces/227g) small new waxy salad type of potatoes, washed and unpeeled
2 TBS of extra virgin olive oil
1 TBS freshly squeezed lemon juice
1/2 TBS good quality Dijon Mustard
3 small spring onions, washed, trimmed and thinly sliced (the white parts only)
1/2 TBS small capers, rinsed
fine sea salt and freshly ground black pepper to taste
2 TBS mint leaves, cut in chiffonade style (Roll tightly and then cut crosswise with a sharp knife to make thin strips)

Make sure you use waxy potatoes so that they hold up their shape. A floury potato tends to break down and will not give you as pretty a result.

In a salad like this Extra Virgin Olive oil matters. The flavor whilst not pronounced is vital.

Do use the freshly squeezed lemon juice rather than the lemon juice made from concentrate. The real thing will give your dressing an infinitely better flavor.

I used Maille French Dijon dressing. It's the best and most authentic in my opinion.

Spring onions are what is also knowns as Scallions or Green Onions. The smaller, younger, more tender ones are ideal.

Use the smaller capers packed in vinegar if you can. If you do need to use the salted ones, then rinse them really well and pat dry. Also, if you can only get the larger capers, then chop them up a bit into smaller pieces.

Some people may not like mint. You can use parsley or basil and still have a lovely salad.

HOW TO MAKE WARM POTATO SALAD WITH AN HERBY VINAIGRETTE

Tis not hard at all. Do take note of my hints and tips below here so that you can make the best potato salad ever!

Place the potatoes into a steamer basket over simmering water. Cover tightly and steam for 20 to 25 minutes, until pierce easily when prodded with the tines of a fork.

Make the dressing while you are steaming the potatoes by whisking together the olive oil, lemon juice and mustard. Fold in the capers and spring onions.

Season to taste with some salt and pepper. Set aside.

When the potatoes are tender remove the from the steamer basket. As soon as you can handle them comfortably, cut into thick slices crosswise and place into a bowl.

Give the dressing another whisk and then pour it over top of the still warm potatoes.

Gently toss together, without breaking the potatoes, while they are still warm, so that they can absorb the dressing. Taste and adjust seasoning as needed.

To cut the mint into a chiffonade, roll the leaves tightly into a roll and slice across the roll into thin slices. gently break apart and then toss together with the salad. Serve immediately.

Notes

If you are not a huge fan of mint, you can substitute it with an herb that you do enjoy. Flat leaf parsley works well as does basil.

HINTS AND TIPS FOR PERFECT POTATO SALADS

Here are a few helps to make your potato salads better, be they mayonnaise based or vinaigrette based. They apply in either case!

1. Make sure you choose the right type of potato. Typically, you would not use a potato which is good for mashing, or a floury potato as they are called. You do not want a potato that is going to break down too much in the dressing. New potatoes are perfect for potato salads. Any potato with a waxy texture will work well. They have thinner skins, are usually much smaller in size, and will hold their shape and not turn gummy in the dressing.

2. Don't overcook your potatoes. You want your potato to still have a bit of a bite and not be disintegrating into mush. Start them off in cold water and cook at a medium to low simmer for 15 to 30 minutes depending on their size and the type of potato. Poke them with a toothpick to see how done they are. If there is a huge resistance, they are not ready, if they are starting to break apart you have gone too far!

3. Cover your potatoes with a clean tea towel after draining. I usually drain mine into a colander and then place the colander back over the saucepan with a clean towel draped over top. This allows them to dry out a bit and improves their texture.

4. If you are making a potato salad with an oil-based vinaigrette type of dressing, you will want to dress the potatoes while they are still warm. This helps the flavors of the dressing to penetrate the potatoes. If you are using a mayonnaise or cream-based dressing, let your potatoes cool to room temperature before dressing. One exception is my recipe here, which included a pre-dressing of a vinaigrette and then the mayo dressing afterwards. This helps the salad from absorbing too much of the mayonnaise.

5. When it comes to a potato salad, less is more. Don't over dress the salad or be tempted to add in too many "add-ins." You can always add a bit more dressing just prior to serving it if you feel it is a bit too dry. Also, when you have too many ingredients in it like pickles, etc. it can be overwhelming to the tastebuds as they all compete for space on your palate!

This was a really delicious potato salad. I am fond of mint, and it is coming up in the garden at the moment, so the timing was perfect for using some of it. You could use any other herb that you wish.

Capers can be a bit of a strong flavor, but there are not enough of them in this salad to overpower any of the other flavors.

Simple and quick to make this is the perfect side dish to serve with any kind of grilled meats, poultry or fish.

The potato is one of my favorite vegetables. I have never met a potato I did not enjoy. In the summer potato salads are high on my list of enjoyed side dishes. Here are a few others for you to take a gander at!

HONEY MUSTARD POTATO SALAD - Not only is this an incredibly simple potato salad, but it uses two kinds of potatoes. With its delicious honey mustard vinaigrette dressing, it is a salad that you can totally make ahead. It is also somewhat healthier than most mayonnaise-based potato salads! Simple ingredients done incredibly well, and in the simplest of ways. That's always been my promise to you!

BISTRO POTATO SALAD - This salad uses lovely baby salad greens, fresh herbs, (I used mint, dill, tarragon, parsley and chives, and a few spring onions), boiled potatoes, some boiled egg wedges, a few thinly sliced crisp garden radishes and a lovely tangy vinaigrette dressing. This is the type of salad which would typically be served in a French Bistro. A feast for the eyes and tastebuds.

Yield: 2 Servings

Author: Marie Rayner

Warm Potato Salad with an Herb Vinaigrette

Prep time: 25 MinCook time: 5 MinTotal time: 30 Min

Simple but never boring. This is a small batch recipe which can be doubled or tripled to serve more people. This salad has extraordinary flavors.

Ingredients

1/2 pound (8 ounces/227g) small new waxy salad type of potatoes, washed and unpeeled
2 TBS of extra virgin olive oil
1 TBS freshly squeezed lemon juice
1/2 TBS good quality Dijon Mustard
3 small spring onions, washed, trimmed and thinly sliced (the white parts only)
1/2 TBS small capers, rinsed
fine sea salt and freshly ground black pepper to taste
2 TBS mint leaves, cut in chiffonade style (Roll tightly and then cut crosswise with a sharp knife to make thin strips) (See notes)