Mark Bittman: Potato Salad with Mustard Vinaigrette
To me, the best and simplest potato salad is made of just-boiled potatoes dressed in a freshly made vinaigrette. If you're in a hurry, whisk together the vinaigrette ingredients in a bowl, then just add the potatoes. Parsley and chopped onion are easy, flavorful additions.
From How to Cook Everything (Completely Revised 10th Anniversary Edition)
Potato Salad with Mustard Vinaigrette
Makes: 4 servings
Time: 30 minutes, plus time to cool
11/2 pounds waxy potatoes, like red new potatoes or fingerling; or all-purpose, like Yukon Gold (or even starchy baking potatoes are fine)
Salt
1/2 cup minced fresh parsley leaves
1/4 cup chopped scallions or red or yellow onion
1/2 cup Mustard Vinaigrette (see recipe below), plus more to taste
Freshly ground black pepper
For the Vinaigrette:
1/2 cup extra virgin olive oil
3 tablespoons or more good wine vinegar
1 heaping teaspoon any good mustard or 1/2 teaspoon or so dry mustard
1 to 2 tablespoons honey (optional)
1. Peel the potatoes if you like (or wash and scrub them well), then cut them into bite-sized pieces. Put them in a pot with enough water to cover them and add a large pinch of salt. Bring to a boil, then lower the heat so the water bubbles gently. Cook the potatoes until tender but still firm and not all mushy, 15 minutes or so, depending on the potato. Drain, rinse in cold water for a minute, then drain again.
2. Toss the still-warm potatoes with the parsley and scallion. Add the vinaigrette until the mixture is as dressed as you like. Taste and adjust the seasoning, adding black pepper. Serve as is or refrigerate for an hour or so to chill the salad. (At this point, you may refrigerate the salad, covered, for up to a day.)
Mustard Vinaigrette:
1. Combine all the vinaigrette ingredients in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until the balance tastes right to you.
2. Taste, adjust the seasoning, and serve. (This is best made fresh but will keep, refrigerated, for a few days; bring it back to room temperature and whisk briefly before using.)
Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks-or wants to. With Bittman's straightforward instructions and advice, you'll make crowd-pleasing food using fresh, natural ingredients; simple techniques; and basic equipment. Even better, you'll discover how to relax and enjoy yourself in the kitchen as you prepare delicious meals for every occasion.
