On July 6th, we celebrated barbecue and picnic season with a hugely successful potato salad contest -- over 200 folks cast votes for their favorites! We had three winners, and now they are sharing their secrets for your potato salad success!
- 3 pounds yellow fleshed potatoes (Finn or Yukon Gold)
- a few chopped roasted peppers that have been pickled in a mixture of 2 parts white wine vinegar and 1 part sugar with a rosemary branch
- 1 bunch Italian parsley, roughly chopped
- 2 T crushed coriander seed (toasted in a pan or not)
- 1 bunch chives, chopped
- 3 T capers, rinsed and chopped
- dijon mustard
- Apple cider vinegar
- Olive oil
- A few twists of black pepper
- Boil the potatoes gently in a pot of salted water until a toothpick inserts with ease. Don’t overcook!
- Let cool until able to handle and with a paring knife remove the skin. Chunk the potatoes into various sizes and place in a bowl.
- Add the pickled peppers, chopped parsley, crushed coriander seed, chopped chives.
- Make a vinaigrette with the mustard, cider vinegar, olive oil, salt, and pepper. I’ve left the quantities bland on purpose as this will be to taste. Generally I like ¼ to ⅓ vinegar to olive oil plus a generous pinch of salt and pepper.
- Place the vinaigrette in a ball type jar and shake vigorously until somewhat emulsified.
- Pour over the bowl of ingredients and give a gentle stir. Taste! Add more vinaigrette if needed. Same goes for the salt. Try to do this while the potatoes are still a bit warm. Let sit for a few minutes and taste again. More vinaigrette needed, more capers, more anything? Enjoy!