I love potato salad in the summer, and I like creamy, buttery Yukon golds for this dish. Make sure that you cook them at least 30 minutes so that they’re really tender. When you pierce them with a knife, you should have no resistance.

Warm Potato Salad

Category

Category name

Serves

4

I dress them with what I call a “mayo-grette,” a mixture of mayonnaise and vinaigrette, which I first made for my granddaughter. Mixed in a jar, the way I would for a vinaigrette, it will keep in the fridge for a week. This dish is best slightly lukewarm or at room temperature.

Ingredients

  • 1 pound of potatoes, preferably Yukon gold (about 3 large potatoes)
  • 2 scallions, finely minced (½ cup)
  • 2 tablespoons chopped parsley

For the mayo-grette:

  • 2 tablespoons mayonnaise
  • 2 tablespoons mustard
  • 1 tablespoon vinegar
  • 2 tablespoons water
  • Salt
  • Freshly ground black pepper
  • ¼ cup extra virgin olive oil

Method

  1. In a medium saucepan, cover the potatoes with cold water, add salt and bring to a boil over medium-high heat; cook until tender, about 30 minutes. Drain and let cool enough to handle, about 20 to 30 minutes. Peel and cut the potatoes into 1½ inch pieces.
  2. To make the mayo-grette: In a jar with a tight-fitting lid, combine the mayonnaise, mustard, vinegar, water, salt and pepper, and shake well. Add the oil and shake well to emulsify.
  3. In a large bowl toss the potatoes, scallions and parsley with half of the mayo-grette. Taste and adjust the seasoning, adding more mayo-grette if necessary. Serve immediately, while still lukewarm.