Beautiful Salads by Pam Powell

Author:Pam Powell
Language: eng
Format: epub
Publisher: Voyageur Press
Published: 2020-10-15T00:00:00+00:00

Picnic Table Potato Salad

with Stone-Ground Mustard Vinaigrette

THIS POTATO SALAD IS perfect for summer picnic gatherings because it’s dairy-free—no mayonnaise, no eggs, and no cheese. The Yukon Gold potatoes provide a creamy flavor and a good source of potassium. The tarragon, garlic, and stone-ground mustard give it a crowd-pleasing boost of flavors. This isn’t your grandma’s potato salad—depending on who your grandma is! SERVES 10–12

VINAIGRETTE

8 tbsp. balsamic vinegar

4 tbsp. honey

2 tsp. stone-ground mustard (coarsely ground)

2 tsp. sea salt

1 tsp. ground black pepper

1 c. olive oil

SALAD

3 lb. Yukon Gold potatoes

1/2 c. olive oil

1/2 tsp. sea salt

1/4 tsp. ground pepper

1/2 tsp. dried tarragon

1 c. fresh tarragon (save a sprig for garnish)

1 c. garlic chives (Fresh chives could be used if garlic chives are not available. Save a couple of blossoms for garnish if the chives are blooming.)

Some cracked mixed peppercorns, if desired

PREPARE POTATOES Scrub potatoes with skins on, and cut into 11/2-in. Chunks. Preheat oven to 375ºF. In a large bowl, toss potatoes with olive oil, salt, pepper, and dried tarragon. Spread out onto a baking sheet, and roast in oven for about 50 minutes. Remove from oven, and cool.

PREPARE THE VINAIGRETTE Place balsamic vinegar, honey, mustard, sea salt, and pepper into a small blender. Blend ingredients together to completely combine. Pour into a bowl, and slowly whisk in the olive oil until thoroughly combined. Pour into a glass jar, cover, and set aside until potatoes are cool enough to toss.

PREPARE THE HERBS Rinse, gently pat dry, and chop the tarragon and garlic chives (or regular fresh chives). Save a sprig of tarragon for garnish.

ASSEMBLE THE SALAD When potatoes are cool, place them into a large, shallow serving bowl. Add the chopped chives and fresh tarragon, and pour in the Stone-Ground Mustard Vinaigrette, distributing evenly. Toss gently to combine; garnish with a chive blossom or a fresh sprig of tarragon. This can be served at room temperature and is safe to sit out on the picnic table or on a buffet without refrigeration for a few hours.

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