On lists of summer side dishes, potato salads inevitably rise to the top, duking it out with coleslaw for the title of Favorite Summer Side.
Perhaps we're traumatized by the mayonnaise-laden potato salads of our Southern youths, where it seemed as if the cook was asking, "Would you like a little potato with your mayonnaise? Oh sorry, I mean your Miracle Whip?"
Or perhaps it's just that we don't like mayonnaise that much. We hardly use it in our kitchen and it seems as if every time we need it for a recipe, the neglected jar in the fridge has expired, causing us to run to the store mid-cooking for a new jar. (Please don't tell our sweet Southern grandparents, but we've become mustard folk.)
So for us, the potato salad is in need of a makeover. And that's just what Martha Stewart Living provides.
This is a salad that easily comes together in 30 minutes and in three simple steps: Cook the potatoes. Whisk together a quick vinaigrette. Combine the potatoes and vinaigrette with goat cheese and some minced celery, shallot and parsley. That's it. Since it's served warmed, there's no cooling time involved.
We love goat cheese and the balance here of the cheese's subtle sharpness with the tangy vinaigrette and freshness of the celery, shallot and parsley is pitch perfect. It's still a creamy take on potato salad, but one that we found much lighter than many mayo versions.
We made this potato salad for a recent potluck dinner for Zach's work. We didn't start cooking until less than hour before we left and easily had it packed up and ready to go in plenty of time. At the party, everyone who commented on the dish seemed to like it -- and the bowl was empty when we took it home.
This new take on potato salad may have gotten us back on the tater salad wagon. And just in time for picnic season!
Prep: 10 minutes
Total: 30 minutes
• 2 pounds red potatoes, scrubbed well and cut into 3/4-inch pieces
• Coarse salt and freshly ground pepper
• 2 tablespoons white-wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons extra-virgin olive oil
• 3 ounces crumbled goat cheese (1/2 cup)
• 1 celery stalk, finely chopped
• 1 small shallot, finely chopped
• 2 tablespoons finely chopped fresh flat-leaf parsley
1. Cover potatoes with water in a medium saucepan; season with salt, and bring to a boil. Reduce heat, and simmer until tender, 10 to 12 minutes. Drain, reserving 1 tablespoon cooking liquid. Let potatoes cool for 5 minutes.
2. Whisk together vinegar, mustard, and reserved cooking liquid. Add oil in a slow, steady stream, whisking constantly until emulsified.
3. Transfer potatoes to a bowl, and drizzle with vinaigrette. Gently stir in goat cheese, celery, shallot, and parsley. Season with salt and pepper.