Warm Potato Salad with Seasonal
We ate a lot of potato salad one summer when we were testing this recipe.
But, the end result was well worth it.
1 lb baby potatoes or new red potatoes, cut in half or quartered
2-3 slices of bacon or good olive oil
1/3 cup white wine vinegar
¼ Dijon mustard
1 tbs honey
1/3 cup olive oil
2 tbs capers
1 tbs dried herbs like a blend, thyme, basil, oregano, etc.
Salt and pepper to taste
6-8 oz of greens such as mache, spinach, romaine, etc.
Boil potatoes in salted water until they can be pierced easily with a
fork. Meanwhile, chop the bacon into ¼ inch pieces and cook until brown
and crispy in a nonstick skillet.
Make the vinaigrette by whisking together the white wine vinegar through the dried herbs and tasting to season with salt and pepper. If you use the bacon, you probably won’t need much salt.
Once the potatoes are nicely browned, add half of the prepared vinaigrette
to them in the nonstick skillet. Remove and serve with the greens and the
remaining dressing added by your guests.
the seasonal vegetables:
Pre-heat oven to 425-degrees and line a baking sheet with foil for easy
clean-up. Peel or scrub the skin off of the beetroots and cut into ½ inch
Other summer ideas include, grilled zucchini or eggplant, fire roasted bell peppers, fresh cherry tomatoes, grilled radicchio, grilled onion slices, etc. For the fall, try oven roasting butternut squash wedges or sweet potatoes.
If you know you’ll have leftovers of this recipe, you can plate individual portions of the salad, this will keep the dressing off of the greens and you won’t have a large bowl of wilted greens and potatoes is your fridge. (Unless you’re like me, and you like that sort of thing.)