is a welcome side to almost any entrée you have to offer but it is particularly delicious with grilled fish and fried or barbecued chicken. The tangy vinaigrette flavors and enticing colors of the added vegetables add their depths to the caramelized skins surrounding the bites of creamy potato. The on-the-side dressing brings this potato salad better up-to-date with the lighter than traditional heavier mayonnaise dressings with which we’ve all been familiar.
- 2 pounds baby gold or new potatoes, quartered, cut in eights if large
- 1 c. distilled white vinegar, plus 3 Tbsp., reserved for later
- 1 Tbsp. kosher salt, plus more for later seasoning
- 2 Tbsp. extra virgin olive oil
- Freshly ground black pepper
- 2 Tbsp. butter
- 1 c. diced sweet mixed color peppers
- 1/2 c. diced shallots
- 1/2 c. chopped flat leaf parsley
- 2 tbsp. chopped fresh chives, plus chive flowers (stems removed) if available
- Flaky sea salt
- 3/4 cup plain yogurt
- 1/4 cup good mayonnaise
- 1/4 c. finely grated Parmesan cheese
- Combine potatoes, 1 cup vinegar, and 1 Tbsp. kosher salt in a medium saucepan; add water to cover and bring to a boil. Reduce heat, and simmer until potatoes are tender, 20–25 minutes; do not overcook! Drain and pat dry
- Toss potatoes to coat together with seasonings and olive oil in a dry container (the cooking pot, perhaps, but make sure it is dry)
- Heat butter in a large, heavy skillet over medium-high heat. Add potatoes; season with kosher salt and pepper. Cook, tossing occasionally, until golden brown and crisp, 8–10 minutes. Drizzle with 2 Tbsp. vinegar.
- Add peppers, shallots, chives and parsley and toss gently. Sprinkle with flaky salt.
- Mix yogurt, mayonnaise, Parmesan and remaining tablespoon of vinegar together until smooth. Serve on the side to dress potato salad if desired.
© BAPantryGourmet.com Barbara A. Ziegler 2014 ~ all rights reserved