Now, I like mayonnaise as much as anyone else, but I prefer the French Potato Salad sans mayo. You dress it with olive oil and herb vinegar while the potatoes are still warm, so they soak up that tasty, tangy marinade. And to celebrate the first patch of garden that is finally free of snowcover, I thought I'd make this springtime favorite for lunch ( and save the mayo for the first ripe tomato from the garden - on white bread, please).
To make:
3 medium large red skinned and/or California White potatoes, whole, scrubbed
Bring the potatoes to a low boil in a saucepan and let cook til just tender - about 25 minutes.
Remove potatoes when done and let cool for five minutes.
While the potatoes are boiling, you can make the dressing:
4 T. olive oil
1 pressed garlic clove
1/2 t. Dijon mustard
2 T. good herb vinegar ( I used dill)
1/4 t. salt, or to taste
several grindings of pepper
1 T. fresh minced dill
1T. fresh scallions, sliced thinly
Mix the dressing very well. Slice the potatoes lengthwise, then into even slices vertically. Don't make them too thin.
Gently toss the warm potatoes in the dressing and serve on top of a handful of arugula, or other greens.
I was thinking how nice a chunk of cheese would have been with this, like a soft brie.
Happy Spring!
