Warm Potato Salad
Potatoes boiled until tender and served slightly warm are tossed with scallions, parsley, and a “mayo-grette” dressing of mayonnaise, Dijon mustard, and olive oil.
Serves 4
Ingredients
- 1 pound medium to large potatoes
- Fine sea salt
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons water
- Freshly ground black pepper
- ¼ cup extra virgin olive oil
- 2 scallions
- 2 tablespoons chopped flat leaf parsley
Method
- Place the potatoes in a saucepan and cover by 1-inch with water. Add a dash of salt, cover the pan, bring to a boil, and then boil gently until the potatoes are tender when gently pierced with a knife, 25 to 30 minutes, depending on their size. Pour out the water and set the potatoes in the pan aside to dry. Once cool enough to handle, peel. Use at this point or refrigerate until ready to use. Cut into 1 to 1 ½ inch pieces.
- Put the mayonnaise, mustard, vinegar, pinch of salt, pinch of pepper, and olive oil into a mason jar or other jar with a secure lid. Shake until well mixed. Add about half to the potatoes with the scallions and parsley. Stir to combine and coat the potatoes. Season to taste with salt and pepper and serve while it is still slightly warm.
Notes
I love potato salad served slightly warm, not ice-cold. If you like, the potatoes can be made ahead and reheated in the microwave. I like to make more of the “mayo-grette” dressing than is needed and keep the extra in my refrigerator.
