i've mentioned it before but it bears repeating, i hate mayonnaise. truly, i think it is vile. for that reason, i've never really liked potato salad. thankfully, mayo-free potato salads have been a bit of a trend. and it just so happens that we are heading out to grill at my best friend's house this afternoon, so perfect timing!
summer herbed potato salad (adapted from martha stewart)
- 2 lb. small yukon gold potatoes (i used a mix of yukon and red potatoes)
- 1/4 cup white wine vinegar
- 1 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped fresh chives
- freshly ground pepper, to taste
place potatoes in a saucepan, and cover with 2 inches of water. bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. drain.
whisk vinegar and salt in a bowl. add oil in a slow, steady stream, whisking until emulsified. add chives and pepper.
add warm potatoes to vinaigrette, and toss. garnish with more chives.
who's hungry?
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