This light potato salad is perfect for winter months or cool summer days. And, surprise: it has no mayo at all!
1½lbs.small Yukon Gold & Red potato medley, scrubbed clean
½TBSPsalt (to salt the water)
½cupsweet onion, finely diced
¼cupcornichons (or small dill) pickles
¼cupflat-leaf parsley, finely minced
For the dressing:
¼cup white wine or wine balsamic vinegar
½tsp. freshly ground black pepper
¼cupKosterina extra-virgin olive oil
1. Put the clean potatoes in a large pot. Add enough cold water to cover the potatoes.
2. Bring to a boil over high heat, add ½ tablespoon of salt and then reduce the heat to maintain a simmer. Cook the potatoes until they are tender when poked with a fork, about 20 minutes, depending on their size. If the potatoes are not all the same size, remove each as it is cooked.
3. While the potatoes are cooking, make the dressing: in a small bowl, whisk together the white wine vinegar, mustard, salt, and pepper. Slowly drizzle in the Kosterina olive oil until well combined.
4. Gently drain the potatoes in a colander and set aside until just cool enough to handle. Cut the potatoes in half if they are larger or leave them whole if they are smaller. Add the onions, cornichons and fresh parsley and gently mix. Whisk the vinaigrette again and then fold enough of it into the potatoes to generously coat them (you will not need all of the dressing). Taste and adjust the seasoning. If necessary, season to taste with more salt and pepper. Serve while still slightly warm, or at room temperature.
Crafted and photographed by the incredibly talented Bernice of Baran Bakery, this yogurt bowl pairs fresh blueberries and raspberries with our flavorful Fig & Balsamic EVOO Dark Chocolate served over Greek yogurt for an antioxidant-rich and totally delicious dessert.