Welcome to startcooking.com…I’m Kathy Maister.
Today, we’re making a warm potato salad with a vinaigrette dressing.
An ingredient and equipment list is at the end of this video.
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Small new potatoes – red or white or even purple – are perfect for this potato salad because you don’t have to peel them!
Just scrub them clean and put them in a sauce pan.
Cover the potatoes with cold water so that the water is about one inch above the potatoes.
Add 2 teaspoons of salt and cover the pot.
Bring the pot to a rolling boil, then turn the heat down to simmer.
Cook the potatoes for about 12 to 15 minutes or until they’re tender.
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Now for the dressing…Crush one clove of garlic into a medium-sized mixing bowl.
Add 1 teaspoon of salt and a few grinds of black pepper.
With the back of a spoon, mash it all together.
For extra texture and taste, add 2 Teaspoons of grainy mustard.
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Set this aside for just a moment. Using a grater, remove the zest – which is the yellow part..from one lemon.
Be sure not to grate any of the white part as that tends to be bitter.
Now juice the lemon to make 1/4 cup of lemon juice.
Using a whisk, slowly add the lemon juice to the mixing bowl.
Measure out 1/4 cup of Olive Oil and slowly whisk that in as well.
This looks perfect.
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Drain the potatoes into a colander and spill them out onto a cutting board.
When they are cool enough to handle, cut them in half, or quarters, so that they’re all bite size.
Spread the warm potatoes out on a flat baking dish and pour the dressing over the potatoes.
This way all the potatoes will get dressed!
(A graphic of a potato wearing a hat and coat could be cute here?!)
And in no time the potatoes will have absorbed all the dressing!
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The last step is to cut 1/3 cup of green onion. Cut off the ends, cut them in half and start dicing.
Put the potatoes into a serving dish and be sure to serve them warm or at room temperature.
Just before you sit down to eat, sprinkle all these green onions on the top. They look great and taste even better!
Cheers!
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