|This salad would look really attractive garnished with chive blossoms, but SNOW ...|
While Potato salad isn't particularly exciting or adventurous, it is one of my favorite foods and I love to tinker with it, trying new variations of dressings, etc. With this salad, I've tossed the hot potatoes with a mixture of oil, vinegar, and mustard -- the potatoes absorb the mixture as it cools and, I feel, the becomes much more flavorful this way. If you are part of the no-mayonnaise-in-my-potato-salad brigade, you could easily omit the mayo ... although you would be missing out on the marvelous combination that is potato and mayonnaise and I would judge you. I used ready-made garlic mayonnaise in this recipe, but you could make your own by combining crushed garlic or garlic paste with mayonnaise until it tasted garlicky enough for you.
|Yes, the mayonnaise was expired. Yes, I took it back to the shopped for an unexpired one.|
Tangy Potato & Chive Salad
- 1½ lbs red potatoes, halved or quartered into bite-size pieces
- 4 scallions
- 3 Tbsp olive oil
- 1 Tbsp white wine vinegar
- ½ tsp zippy yellow mustard
- ¾ cup garlic mayonnaise
- 3 Tbsp chopped fresh chives
- Salt & freshly ground black pepper
- Cook the potatoes in boiling water for about 10 minutes or until easily pierced with a knife.
- While potatoes cook, chop all the white and light green parts of the scallions and set aside.
- Whisk the oil, vinegar, and mustard together and set aside.
- Drain the potatoes. While the potatoes are still hot and steamy, gently toss them with the mustard mixture and the scallions. Allow to cool to room temperature.
- Gently fold in the mayonaisse and chives. Chill the salad until ready to serve.
- When ready to serve, season with salt and pepper and, if desired, garnish with additional chives and scallions.
|Mmm ... potatoes! One of nature's perfect foods.|
For anyone new to my blog, the Improv Cooking Challenge is a monthly blog hop where two ingredients are assigned, participants must make a new-to-their-blog recipe using both ingredients, and publish a blog post about it on the third Thursday of the month. If you think that sounds like fun, click on the Improv Cooking Challenge logo below.