I’m in the process of doing some serious summer planning: concert tickets, picnics, summer employment, day trips and the like. I’ve also been thinking quite a bit about summer foods – our CSA resumes on Friday (hooray!) and there’s been a lot of salad and ice cream recipes crossing my path lately.
One of the summer recipes that gets made repeatedly in my house is potato salad…but this probably isn’t the potato salad you’re used to. This is the potato salad my husband learned to make from his mom. Instead of coating the potatoes in mayonnaise, this recipe tosses them in a vinaigrette. The dressing is based on a recipe from The Victory Garden Cookbook
Ingredients
- 1 pound of potatoes (I like red)
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon spicy brown mustard
- 1/4 teaspoon sugar
- Pinch of salt and pepper
Instructions
- Cube the potatoes and placed them in a medium sized pot. Cover the potatoes with water, put the lid on the pot and bring the water to a boil. After boiling, cook the potatoes for 4-5 minutes. Check them regularly for your desired doneness. Don't overcook your potatoes -- you're not making mashed potatoes! When done, drain the potatoes in a colander and set aside.
- In a small bowl, combine the olive oil, vinegar, spicy brown mustard, sugar, salt and pepper. Use a whisk or fork to combine.
- Toss the potatoes and the dressing together in a bowl until all the potato pieces are evenly coated. Serve warm, at room temperature or cold. (You may choose not to use all of the vinaigrette. It's great on salads too!)
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