Creamy, earthy, salty, peppery, tangy, sweet, aromatic potato salad. Rocks my world every time! There are a lot of recipes out there and tons of potatoes to choose from but for me it’s pretty simple.

Here’s how I like mine prepared… 2 pounds of banana fingerling potatoes (cooked whole in simmering water; roughly 30 minutes), 1/2 cup mayo, 2 tablespoons Dijon mustard, 2 tablespoons champagne vinegar, 1 peeled and shredded carrot, 1 minced shallot, 2 tablespoons chopped green onion, 1 tablespoon chopped parsley, a few turns of fresh ground pepper and a teaspoon kosher salt.

When the potatoes are done, drain and cut into chunks. Place in bowl and incorporate the reaming ingredients with warm potatoes. The trick is to keep the potatoes warm while making salad. It will allow for the dressing to be absorbed.

Really tasty with grilled pork, lamb, hamburgers, smoked eggplant or simply on it’s own!

This entry was posted on Friday, September 12th, 2008 at 8:50 pm and is filed under Soups & Salads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.