While I know my kids have never been big potato salad fans, I found this one in my new cookbook Herbavoracious by Michael Natkin, changed it a smidge, and think it will be a delicious side dish for Father’s Day today. It is not your basic potato, hard boiled egg, mayo salad; it has really been updated with wonderful tangy flavors. Give it a try! It is gluten and dairy free and certainly can be made vegan by substituting the small amount of mayo for Vegannaise.
- 5 pounds small, waxy potatoes
- 8 stems green garlic – I couldn’t find these but used spring red onions (look like large red scallions)
- 1/2 cup extra virgin olive oil, divided
- 2 cloves minced garlic cloves
- 3 tablespoons white wine vinegar
- 1/4 cup mayonnaise
- Freshly ground black pepper
- big pinch of salt
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon cayenne pepper
- fresh chives and the purple buds (right now they are in abundance in my yard!)
- Wash the potatoes and put them in a large pot full of cold, salted water. Bring to a boil and continue to cook until they are fully tender but not falling apart (time greatly depends on size and variety). Drain, rinse, cool, and cut into bite sized pieces.
- Meanwhile, remove the fuzzy end of the red onion including the outermost leaves, just like you would with a scallion. Slice thinly. Heat a small saute pan over medium heat. Add 1/4 cup of the olive oil and saute the green garlic/red onion for about 5 minutes, until it is tender.
- Scrape the green garlic/red onion and olive oil into a small bowl. Add the remaining olive oil, minced garlic, vinegar, mayonnaise, black pepper, salt, rosemary, cayenne and black pepper. Stir well. Dip a piece of potato in and taste. Does it have enough salt? Is the garlic flavor present enough? Could it use a bit more cayenne? When you are satisfied, toss the dressing with the potatoes. This is easiest to do with your hands.
- Just before serving, thinly slice the chives and buds and mix it into the potatoes.