Do you like your potato salad, creamy and mustardy, or oil and vinegar-y? I don’t really think I’ve ever met a potato salad that I didn’t love, but I tend to make those with an oil and vinegar base more often than I make a creamy one. I’m not sure why, it just seems to work out that way. I think perhaps it’s because you can alter the flavor of the vinaigrette so easily and totally change the flavor of the potato salad.
My go-to base recipe is a modified version from The Martha Stewart Cookbook: Collected Recipes for Every Day, which I picked up at a garage sale for just five bucks! I sometimes omit the mustard, use flavored oils (chive oil is great), and add whatever fresh herbs are currently flourishing in my garden. For the version pictured above, I used some fresh chives and a little chive oil.
Warm French Potato Salad
(slightly modified from a Martha Stewart recipe)
1/4 cup dry white wine
3 tablespoons white wine vinegar
1/2 cup extra virgin olive oil
1 tablespoon Dijon mustard
7 or 8 waxy potatoes
Fresh black pepper and kosher salt
Whisk together wine, vinegar, olive oil and mustard.
Put potatoes in pot and cover with cold water. Bring to a boil and cook for about 20 minutes, or until tender when pierced with a fork.
As soon as you can handle the potatoes, dice or cut into slices. Toss with the vinaigrette, while potatoes are still warm. Season with salt and pepper. Serve warm or at room temperature.