*These measurements are not necessarily exact. Use your judgement foodies and suit it to your taste!
Summer Potato Salad (serves about 4)
- 1 lb. small red potatoes or baby yukon gold potatoes (or even a mix)
- 3/4 cup of mayonnaise
- 2 tablespoons of dijon mustard
- 1 tablespoon red wine vinegar
- 1 large shallot or 2 medium shallots, roughly chopped/diced
- Large bunch of chives, finely chopped
- Salt and freshly ground pepper to taste
1. Put the potatoes in a pot of water with a few pinches of kosher salt. Bring the water to a boil, lower the heat and then simmer for approximately 10-15 minutes or until the potatoes are tender enough to poke with a fork. When the potatoes are tender and done, drain them in a colander and let them cool off sufficiently before you slice them into quarters/halves (bite-sized). 2. Finely chop the bunch of chives and roughly chop the shallots. You can add more of both to taste. But be careful--despite being smaller than an onion, shallots pack a powerful punch!
3. Once the potatoes have cooled and have been cut, place them in a large bowl. Note: make sure they are cool, otherwise your mayo will get into a funky consistency with the hot potatoes (not pretty). Add the chopped chives and shallots. Next, add the mayonnaise, dijon mustard and red wine vinegar. Add a dash of salt and freshly ground pepper to taste. Stir completely so that all of the ingredients are mixed well. Serve and enjoy!