Well that went fast!
Summer I mean.
Here it is, Labor Day weekend. I’m starting to get ready for the Jewish holidays, but not before one last “summer” barbecue.
Here’s a good dairy-free, mayonnaise-free potato salad to go along with anything else you might be serving. I have to confess thought that occasionally I will mix in 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.
Labor Day Potato Salad
2 pounds new potatoes or small red Bliss potatoes
6 tablespoons white wine (or vegetable stock)
2 thick scallions, chopped
3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary
1/4 cup olive oil
2-3 tablespoons white wine vinegar
1 teaspoon Dijon mustard
2-3 tablespoons mayonnaise, optional
salt and freshly ground black pepper to taste
Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.
Makes 6-8 servings