One of my favorite summer sides is potato salad, but not necessarily what commonly comes to mind when you think of the dish. I like mine to be light on the mayonnaise, and bursting with bright flavor and crunch. I also like to use a variety of potatoes in my salad, to showcase the various colors and textures that can be found with this vegetable, though a salad of only traditional new red potatoes is also excellent. Whip this up to accompany whatever you’re grilling for the last couple of weeks as we finish out this lovely summer we’ve been having.
3 lbs new potatoes
1 bay leaf
red wine vinegar
1 cup small diced celery
¾ cup small diced dill pickles
½ cup very small diced red onion
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, roughly chopped
1 tablespoon fresh dill, roughly chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme, finely minced
Cover scrubbed whole potatoes with 1.5 inches cold water in a medium pot. Add bay leaf and boil potatoes until tender. Drain potatoes and let cool until you can handle them, but they’re still warm. Cut potatoes into pieces approximately 1 inch large and place in a large mixing bowl. Season with approximately ½ cup red wine vinegar and stir the potatoes. The red wine vinegar will soak into the warm potatoes; once it has, taste a potato. You should be able to taste a slight vinegar taste (this will become subtler once the potatoes have been fully chilled). Add more vinegar if necessary. Season potatoes with salt and freshly ground black pepper, to taste. Place potatoes in the fridge to chill while you chop the celery, pickles and red onion.
Once potatoes are chilled, mix in the chopped celery, pickles and red onion, folding them into the potatoes, to keep the integrity of the potato shape as much as possible. Add the mayonnaise, mustard and herbs and fold it all together to mix thoroughly. Taste for seasoning and add more salt and pepper if desired. Place salad in the fridge to fully chill and mingle flavors.