POTATO SALAD FOR TWO...PARTIES

This recipe was first made by our great friend Meghan.  She has amazing skills in the kitchen and wooed us last year with this dandy.  So for  Memorial Day parties at my parents house and Ashley's aunts house we quadrupled this recipe and brought a double serving to each party.  This comes from a farmers market cook book that we got at Williams Sonoma...it's a nice change from your typical potato salad using a mustard vinaigrette rather than mayo...god bless America and potatoes!


2lb small, round red-skinned potatoes
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tbsp Dijon mustard
salt and pepper
1/4 cup thinly sliced green onions, white and light green parts



We leave the skins on with the red potatoes since they are much thinner than their starchier brothers.  Scrub a dub dub and into the pot.

Get rid of any of these guys with any sort of imperfections.  Not only could they contain mold or contaminants, but this potato probably has oxidized a little bit and won't be as tasty as a non effected potato.

Potatoes did not fit in even our biggest pot, so instead of pushing it, we split them up into two pots to make sure they have enough room to boil and soften evenly.

Get the heat on high and boiling.  Once the water is boiling take the heat down to a medium high and boil for 15-20 minutes, until the potatoes are tender when pierced with a fork.

While the potatoes are boiling get your vinaigrette made...add all the ingredients into a bowl and whisk.  Salt and pepper...and taste this thing before you dress the potatoes.

I put about 1/4 tsp of pepper and 1/2 tsp of salt to start off with.  I ended up adding more of both when it came time to taste and adjust.

Pardon me sir...do you have any grey poupon?  Sorry, it had to be done!

 

Get everything into a bowl and whisk for about a minute or two and taste and adjust your salt and pepper.

Since I quadrupled the recipe, I sliced a cup of these green onions to finish off the salad.

Drain the potatoes once they are done and let them cool off a little bit.  After they are cool, quarter them and dress them with that beautiful vinaigrette that you made and tasted and seasoned and adjusted.

Top off with the green onions and really stir this baby up.  Use a big spoon and rotate the bowl as you bring the potatoes from the bottom to the top, making sure every potato gets a nice dose of the dressing.

My Dad made some Fred Flinstone sized pork chops that were dressed with mayonnaise and Lawry's seasoning salt.  Had some of my moms infamous macaronia with some brown butter and mazitria cheese.  My mom has been doing brown butter for 35 years.  It cracks me up every time I see these fancy new American restaurants highlight how their menu items are brown butter this and brown butter that...but at least the rest of the world is realizing how much tastier butter is if you leave it on the stove a few minutes longer.