Best Ever Vinaigrette Potato Salad Recipe
Vinaigrette potato salad is one of my favourite summer indulgences. Served warm or cold, this dish goes with just about anything. Especially delicious with ham in coke it goes equally well with salmon, burgers, ribs (or standing in front of the fridge stealing spoonfuls when the kids arent looking). Make more than you think you will need, and thank me later.
Ingredients
- 1kg of baby, salad or new potatoes; cleaned, with skins on
- 1 tsp dijon mustard
- 9 tablespoons good quality olive oil
- 3 tablespoons of white wine vinegar
- 1 red onion (or 2 shallots) very finely sliced and diced.
- Large sprinkle of sea salt
- Fresh Chives or mint to garnish
Method
Clean your potatoes, and either boil in salted water or steam until fully cooked.
While the potatoes are cooking, prepare the vinaigrette. Chop the onion or shallots finely, and set aside.
In a bowl or jug add the mustard, oil and vinegar along with a large pinch of salt, and whisk to create and emulsion.
Drain the cooked potatoes, and place the warm spuds in a large bowl, or return to the saucepan.
Its important to dress the salad while the potatoes are still warm so that they absorb the vinaigrette. The skins will act as a barrier, so they need to be sliced for a more refined look, or smashed for a more rustic version. Crushing them releases some mashed bits that soak up lots of the dressing. For a half way house, cut them in half with a fork. It will make rough edges without reducing the potatoes to pulp. 
Combine the dressing and salad, adding additional sea salt to taste.
Sprinkle chopped chives or a hand full of fresh mint.
Serve warm or even room temperature ideally, but chilled from the fridge if practicality requires. And fingers crossed for no rain! If you like this, you may also love my beetroot, carrot and lemon coleslaw pictured top left.