Potato salad fit for summer


The warmer weather in Tahoe has me thinking about being outside — and the food that comes with it.

Summer is a time for barbecues and picnics, and potato salad is one of the first dishes that comes to mind when I think of eating outside.

Champagne vinegar and dijon mustard are the dominate flavors in this version of the dish. The first time I used champagne vinegar in potato salad was after watching an episode of the Barefoot Contessa in which Ina Garten made this French Potato Salad. I hadn’t considered the combination before, but it has since become my go-to ingredient.

The recipe below is based on Garten’s recipe. I didn’t have all of the ingredients her recipe called for, so I improvised. If you’re looking for an alternative to your mom’s potato salad recipe, this is a great option.

1 1/2 pounds baby gold Yukon potatoes
3 tablespoons champagne vinegar
3 tablespoons chicken broth
2 tablespoons mayonnaise
1/2 teaspoon dijon mustard
10 leaves of spinach or basil, ripped into small pieces
A small bunch of chives, cut into small pieces
Dash of salt
Dash each of garlic powder, onion powder

Boil the potatoes in a pot of water for 20-30 minutes, or until tender when pierced with a fork. Drain pot. Let potatoes cool for about 10 minutes. Cut into quarters and place in a medium bowl. Add vinegar and chicken broth. Toss gently and let sit until the potatoes have soaked up the liquid.

Once the liquid has been absorbed, add the mayonnaise, dijon mustard, chives and spinach or basil. Mix and add salt and spices to taste. Refrigerate until ready to serve.

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