Happy Fourth of July! Though I often find it hard to truly grasp what it means to be free, I sure am grateful for that freedom, just the same.
In my experience, this holiday has always been an occasion for celebrating family and friends, enjoying delicious food and curling up in blankets around the fire to “ooh” and “aah” over fireworks. Taking the first dip into the icy waters of Priest Lake, or eating a sickening amount of the first wave of blueberries on the farm. Especially in Oregon, it seems that this holiday marks the true beginning of summer warmth and brings with it the desire for fresh, simple food.
I’ve never ever liked the picnic staple potato salad. I’m not a huge fan of mayonnaise or boiled eggs, and definitely not the combination of the two. When I stumbled upon this potato salad recipe back in the early days of culinary school, I was absolutely thrilled. Fresh herbs, mayo-free and tangy grain mustard. Such a fantastic combination. I’ve made this salad so many times, I can make it from memory. And it always receives rave reviews from my fellow picnic and potluck attendees.
- 2 lbs new potatoes (red, white and purple), halved or quartered
- 2 Tbsp good dry white wine
- 2 Tbsp veggie stock
- 3 Tbsp Champagne vinegar (I like red wine vin. too)
- 1/2 tsp whole grain mustard
- 2 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 10 Tbsp good olive oil
- 1/4 cup minced scallions (white and green parts)
- 1 Tbsp fresh dill, minced
- 2 Tbsp Italian parsley, minced
- 2 Tbsp fresh basil leaves, chiffonade
- 1 Tbsp fresh mint, chiffonade
- 1 Tbsp fresh chives, mince
- Toss potatoes in olive oil, s&p and spread on sheet pan. Roast in the oven at 375 until tender, but not mushy, about 15-20 mins.
- Toss gently with the wine and stock. Allow the liquids to soak into the warm potatoes.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes.
- Add the scallions & herbs, season and toss.