If you're looking for a classic summer-BBQ-style potato salad, slathered in mayonnaise and studded with hard-boiled egg, this ain't it. I am not a fan of mayo (I make a rare exception for my homemade aioli), nor do I care for a hard-boiled egg. It's the textural combo of rubbery and gloopy that I'm happy to take a pass on. My platonic ideal of a potato salad is light, fresh and almost bracingly acidic. It's generously salted so you want to keep going back for one more bite—just like your favorite bag of potato chips. And trust me when I tell you that this version is even better for backyard BBQs because it can be served warm, cold or anywhere in between.
Ingredients
Makes enough for two large servings. Can be easily doubled or tripled!
1 lb marble potatoes
2 tsp Dijon mustard
2 tsp sherry vinegar
1/2 tsp flakey salt like Maldon
1/2 tsp kosher salt
2 Tbsp chives, chopped
1 1/2 Tbsp olive oil
Directions
Cover the potatoes with water by 1" then bring to a boil. Cook until they are easily pierced by a fork but not falling apart, about 15 minutes. Drain and let cool while you make the dressing.
Note: If you don't have marble potatoes readily accessible, feel free to use any small boiling potatoes like fingerlings or small red potatoes. When using these, cut them in halves or quarters before boiling so they cook faster and are easily crushable.
To make the dressing, combine dijon, vinegar, olive oil, salts and chives in a bowl and mix until emulsified. I make the dressing in the bowl I plan to serve the potatoes in to save on washing dishes. If you don't have sherry vinegar, red wine or white wine would also be delicious!
When the potatoes are cool enough to handle but still warm, gently smash them and add them to the bowl with the dressing. I prefer smashing to cutting because you get all kinds of nooks and crannies for the dressing to hang on to, which equals a higher flavor-to-bite ratio.
Stir well to combine and taste for seasoning. Add a bit more salt if needed. This salad is delicious served warm, room temperature or cold.
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