Potato Salad
Recipe Date:
Serving Size:
4
Cook Time:
00:30:00
Difficulty:
Easy
Measurements:
Imperial (US)
A zesty twist on a family classic, this potato salad is a crowd pleaser perfect for all family members to those who are vegan or not, pair with Chenin Blanc, Van Blanc or Cinsault Rose
Ingredients
- 1 1/2 lbs fingerling potatoes cut into 1/2 inch disks
- 1 large Yukon Gold Potatoes peeled and quarterd length wise
- 2 1/2 tbsps white wine vinegar
- 1 tbsp whole grain mustard
- 1 tbsp pickle relish
- 1 tbsp sugar
- 2 small shallots, 1 minced and 1 sliced thinly
- 3/4 oz extra-virgin olive oil
- 1 tbsp capers, roughly chopped
- 2 stalks of celery, finely diced
- 1/4 cup freshly chopped parsley
- salt and pepper to taste
Directions
1. Boil potatoes, 1 tablespoon salt, and 1 tablespoon of vinegar, reserve 1/2 cup of cooking liquid.
2. Immediately toss potatoes with 1/2 tablespoon of vinegar in a bowl, set aside.
3. in a seperate bowl, combine cooking liquid with remaining 1 tablespoon of vinegar, mustard, sugar, minced shallot and 5 to 6 pieces of cooked yukon gold potato and mash until smooth.
4. whisking constantly add 3 tablespoons of olive oil until combined.
5. fold in capers, celery, sliced shallot, parsley and potatoes. season to taste with salt, pepper and more sugar if desired. Serve with remaining tablespoon of olive oil.
