Perfect Potato Salad
Get the jump on warm weather with this satisfying picnic staple.
March 28, 2009
The temperature is creeping up toward “thaw,” which means that the advent of summer is upon us. If there’s anything that says summer, it’s a delicious, simple picnic. While you might still need just one extra layer while dining al fresco, it’s definitely worth a little shiver to pretend like summer’s already here. Try this yummy, flavorful potato salad once, and we know you’ll be making it well into autumn.
Serves 4
- 1-1/2 pounds new, fingerling, or red potatoes
- 1/4 teaspoon salt
- 2-1/2 cups baby spinach, roughly chopped
- 1/4 cup fresh basil, julienned
- 3/4 cup marinated artichokes, chopped
- 2/3 cup red peppers, finely chopped
- 1/3 cup pitted kalamata olives, chopped
- 1/8 cup pine nuts, toasted
- 2-1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1-1/2 teaspoons agave nectar
- 1/2 teaspoon salt
- Freshly ground black pepper
- 4 tablespoons olive oil
- 1/8 cup pine nuts, toasted
What you need:
For the salad
- 1-1/2 pounds new, fingerling, or red potatoes
- 1/4 teaspoon salt
- 2-1/2 cups baby spinach, roughly chopped
- 1/4 cup fresh basil, julienned
- 3/4 cup marinated artichokes, chopped
- 2/3 cup red peppers, finely chopped
- 1/3 cup pitted kalamata olives, chopped
- 1/8 cup pine nuts, toasted
- 2-1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1-1/2 teaspoons agave nectar
- 1/2 teaspoon salt
- Freshly ground black pepper
- 4 tablespoons olive oil
- 1/8 cup pine nuts, toasted
What you do:
- In a large pot of water, add potatoes and salt. Bring to boil, then lower heat and simmer for 12 to 15 minutes, or until potatoes are tender when pierced. Drain potatoes.
- Using an immersion blender in a small bowl, blend vinaigrette ingredients.
- While potatoes are still warm, cut in halves or quarters. In a large bowl, toss gently with vinaigrette. Add remaining ingredients and mix. Serve warm or chilled.
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