3 pounds red bliss potatoes, unpeeled, cut into bite size pieces
2 cloves garlic, peeled and minced
1/3 cup , plus 2-3 tablespoons, red wine vinegar
1 tablespoon Dijon or brown deli mustard
1/2 cup olive oil
3 scallions, finely sliced
1/2 medium red onion, peeled and minced
3 tablespoons capers, drained (optional)
- Place potatoes in a pot of cold water. Bring to a boil, then reduce to simmer until potatoes are almost cooked through. Drain and place into a large bowl.
- While the potatoes are cooking, prepare the vinaigrette. In a bowl, combine the garlic, 2/3 cup vinegar, mustard, ½ teaspoon of salt, and ¼ teaspoon black pepper. Then, VERY slowly, drizzle in the oil, until the vinaigrette is combined. Set aside.
- Add vinaigrette, scallions, red onion, capers, and salt and pepper to the warm (but not hot) potatoes.
- Chill for at least two hours.
- Before serving, adjust flavor with remaining vinegar, salt, and pepper.
Makes approximately 10 servings.
Potato salad notes for success:
- If you cannot find red bliss potatoes, use larger red potatoes, or russet potatoes. Avoid Yukon gold potatoes, as they can turn mushy in the salad
- After the potatoes have been cooked and drained, spread them out in a sheet pan (or two) with sides, to help them cool a bit faster and more evenly. This will also help keep them from breaking apart of they’re cooled in a big pile in a bowl. Once they have cooled a bit, but are still warm to the touch, add the vinaigrette, red onions, scallions, and capers.
- If you want to cool the potato salad faster, return it to the sheet pans after the vinaigrette and other ingredients have been added. Cool to room temperature (approximately 15 minutes). Then place in a bowl and refrigerate.