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by Marilena Leavitt May 16, 2018 0 Comments

This light potato salad is perfect for winter months or cool summer days. And, surprise: it has no mayo at all! 

 

INGREDIENTS

lbs.small Yukon Gold & Red potato medleyscrubbed 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 

½-1TBSP.grainy mustard 

1tsp.sea salt 

½tsp. freshly ground black pepper 

¼cupKosterina extra-virgin olive oil 

 

INSTRUCTIONS

1Put thclean 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. 

Marilena Leavitt
Marilena Leavitt



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