Though long a fan of a potato salad I’ve made for many years with sour cream and bacon (and no pickle relish please); this one is probably my favorite for a barbecue. Not just because it is so filled with fresh herbs and simply dressed but because it doesn’t come attendant with a requirement to keep it cool…how perfect is that for summer outings?
Just one of hundreds of recipes from my old site that I’m going to recreate and post here as I can…it is quite simply too good to be lost in the transition. I was thinking the other day about the hundreds and hundreds of recipes I have with no attribution though. No one claiming ownership, no links to another blog. Years ago, before the Internet and the business of food blogging, people loved to share what they had made; readily giving their friends, neighbors and guests a recipe to use with no regard as to whether someone else would claim it; no small print advising that they had better tell everyone who enjoyed it who had actually come up with the dish. It was expected that we would all put our own spin on it and if someone came to my home and I served a dish as a result of them sharing a recipe…they did not stand up in the room and announce to everyone present that it was really their recipe. They might be tickled pink that I had been serious about enjoying something they had made but that was about it. It was that history of sharing that saw recipes traverse this country, get revised by thousands and end up on kitchen tables from NYC to LA; all becoming a part of a thousand different family traditions.
So I have no idea where this recipe came from but giving thanks to whoever shared it with me…it’s simple and delicious and a family favorite!
- 2 lbs small red potatoes, unpeeled, scrubbed, and cut into ¼ inch thick slices
- 2 Tbsp salt
- 2 medium garlic cloves, peeled
- 1½ Tbsp Champagne vinegar or white wine vinegar
- 2 tsp Dijon mustard
- ¼ cup olive oil
- 2 Tbsp fresh lemon juice
- ½ tsp ground black pepper
- 1 small shallot, minced (about 2 Tbsp)
- 1 Tbsp minced fresh chives
- 1 tbsp minced fresh tarragon leaves
- 1Tbsp minced fresh oregano
- Place potatoes, 6 cups cold water and salt in large pan, bring to boil over high heat, then reduce heat to medium.
- Put peeled garlic into simmering water and partially blanch, about 45 seconds.
- Immediately run garlic under cold tap water to stop cooking and set aside.
- Continue to simmer potatoes, uncovered, until tender but still firm (thin-bladed paring knife can be slipped into and out of center of potato slice with no resistance), about 5 minutes.
- Drain potatoes, reserving ¼ cup cooking water. Put hot potatoes back into the pot they were cooked in.
- Press garlic through garlic press or mince by hand.
- Whisk garlic, reserved potato cooking water, vinegar, mustard, oil, lemon juice and pepper in small bowl until combined. Drizzle dressing evenly over warm potatoes and gently mix; let stand 10 minutes.
- Toss shallots and herbs in small bowl. Transfer potatoes to large serving bowl; add shallot/herb mixture and mix gently with rubber spatula to combine. Serve immediately.
- For best flavor, serve the salad warm or at room temperature. To make ahead, follow the recipe through step 7 and then cover with plastic wrap and refrigerate. Before serving, bring the salad to room temperature, then add the shallots and herbs and toss gently to combine.