Timothy's 1st Place Potato Salad

Timothy's is the bottom potato salad. 

Timothy's is the bottom potato salad. 

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!

Ingredients

  • 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
  • Salt
  • A few twists of black pepper
  1. Boil the potatoes gently in a pot of salted water until a toothpick inserts with ease.  Don’t overcook!  
  2. 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.  
  3. Add the pickled peppers, chopped parsley, crushed coriander seed, chopped chives.  
  4. 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.  
  5. Place the vinaigrette in a ball type jar and shake vigorously until somewhat emulsified.  
  6. 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!