Fresh and zippy.
I grew up eating potato salad made with mayo. It’s basically a requirement at every summer potluck in the Midwest. As a child, I didn’t notice the way the mayo melted off the mushy potatoes and pooled at the bottom of the dish. I thought it was delicious.
How things have changed.
I’m not against mayo-based potato salad. But it’s just not designed to sit out on a picnic table in July, and it doesn’t deliver the bright, fresh flavors or pop of acid that I crave from food in summer. So I created a potato salad that does.
Herby Potato Salad with Goats’ Cheese and Mustard Vinaigrette is a perfect summer alternative. With an oil-based dressing that rests lightly on the stomach and won’t melt in the heat, it’s perfect for hot summer days. Tangy whole grain mustard and chives create bright pops of flavor, balanced perfectly with pockets of creamy goats’ cheese. Light, yet bursting with flavor, it is everything I want to eat.
Whatever the weather, wherever you are, you can serve this potato salad on any summer day without concern. It will be as zippy and delicious after sitting out for an hour on the patio as it was when you pulled it out of the refrigerator. The next time your friend asks you to bring a side to the grill-out, don’t hesitate. Grab some chives and get chopping.
Enjoy!
Herby Potato Salad with Goats' Cheese and Mustard Vinaigrette
(Serves 4)
2 pounds red bliss potatoes, halved and then into inch-thick slices
¾ tsp Diamond Crystal kosher salt, plus additional for salting the water
3 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp whole-grain Dijon mustard
¼ cup chives, finely chopped
1 ounce plain goat cheese, crumbled
Method
Bring a pot of salted water to a boil (the water should taste like the sea). Add potatoes chunks and boil for 8 minutes, or until you can pierce a chunk with a fork. Don’t overcook!
When the potatoes are done, drain them immediately and spread them out on a sheet pan to cool. (Make sure they’re in a single layer and spaced as far apart as possible so they don’t continue to cook. If you like, you can place the pan in the freezer for 5 minutes to speed up the cooling process while you make the vinaigrette.
In a large bowl, whisk together olive oil, apple cider vinegar, and mustard. Season with ¾ teaspoon salt.
Add cooled potatoes to the bowl, along with about three quarters of the goats’ cheese and three quarters of the chives. Fold everything together gently with a rubber spatula so the potatoes are coated.
When ready to serve, garnish with the rest of the chives and goats’ cheese. Serve cold or at room temperature.
Originally posted June 7, 2020.
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