Blue Potato Salad
serves 6
This salad, made with big, starchy blue potatoes and a simple French-style vinaigrette, gives me the tangy satisfaction I’m looking for in a cold summer salad. (It’s the kind you can serve with an old-fashioned ice cream scoop.) Served warm, it tastes almost like super chunky warm smashed potatoes.Read more about this recipe at hogwash.
4 large blue potatoes (about 2 3/4 pounds), scrubbed (and peeled, if desired)
Salt
2 teaspoons Dijon mustard
1/4 cup Champagne vinegar
Pepper, to taste
1/3 cup extra virgin olive oil
3 green onions, green and white parts, thinly sliced
1/4 cup sour cream
prep: 15 minutes
total: 40 minutes
large saucepan
mixing bowl
whisk
colander
1. Place the whole potatoes in a large saucepan, and fill with cold water to cover. Salt the water, bring to a bare simmer, and cook until the potatoes are soft all the way through, about 20 minutes (depending on the size and age of the potatoes).
2. Meanwhile, whisk the mustard, vinegar, pepper, and 1/2 teaspoon salt together in the bottom of a large mixing bowl. While whisking, add the oil in a slow, steady stream, and mix until combined.
3. Drain the potatoes. When cool enough to handle, chop into 3/4" cubes and add to the vinaigrette. Toss to combine, then add the green onions and sour cream, and stir to blend. Serve warm or at room temperature. Keeps well, covered and chilled, for a few days.
