I love potato salad. My grandmother was the queen of potato salad makers and I learned how to make an awesome one from her. I’m very, very fond of the family recipe and generally will not eat potato salad in restaurants or delis because it does not measure up. Martha had big shoes to fill with her French Potato Salad (July Martha Stewart Everyday Food – not up on the site).
This potato salad was not difficult and it didn’t require any peeling, which gave it bonus points as far as I’m concerned. You use new or fingerling potatoes. Boil them then chop up some red onion. Mix up the dressing – oil, Dijon mustard, vinegar, shallot and herbs. Toss it and you’re done. I let mine sit in the fridge for a few hours which helped the flavors meld.
I liked this, but it’s not as good as my grandmother’s. It is, however, totally different. It’s a nice change and is a great thing to serve on a summer evening. It tastes light and feels very refreshing.