65 minutes
A tangy and flavorful potato salad made with Yukon Gold potatoes, red onion, chives, and a light dressing.
Yukon Gold Potatoes, peeled, quartered, and cut into 1/2-inch-thick slices
0 lb
to taste
White Wine Vinegar, divided
tablespoons
tablespoons
Red Onion, minced
cups
Chives, minced
tablespoons
Chicken Stock, homemade or store-bought, low-sodium
cups
teaspoons
Black Pepper, freshly ground
to taste
1. Cook the potatoes
Place the sliced potatoes in a large saucier or Dutch oven and cover them with water. Generously season with kosher salt to ensure the potatoes are well-flavored. Put the reserved potato skins in a fine-mesh strainer and place it on top of the pot, adding just enough water to submerge the skins. Bring the water to a boil over high heat, then reduce to a simmer. Simmer until the potatoes are tender, which should take about 15 minutes.
2. Drain and season potatoes
Discard the potato skins and drain the potatoes. Transfer the drained potatoes to a rimmed baking sheet and immediately sprinkle them with 2 tablespoons of the white wine vinegar. Allow the potatoes to cool until they are comfortable to handle.
3. Mix the dressing
Once cooled, move the potatoes to a large bowl. Add the remaining 1 tablespoon of vinegar, extra-virgin olive oil, Dijon mustard, minced red onion, minced chives, chicken stock, and sugar. Using a rubber spatula or wooden spoon, stir and fold the mixture to release some starch from the potatoes.
4. Season to taste
Season the salad to taste with more kosher salt and freshly ground black pepper. Set the bowl aside to rest for at least 30 minutes to allow the flavors to meld. If you plan to rest the salad for more than 4 hours, cover the bowl and store it in the refrigerator.
5. Serve the salad
Before serving, stir the salad vigorously to achieve the desired consistency. The dressing should be loose but not soupy. If it appears too thick, thin it out with a bit of extra water or chicken stock, and re-season with salt and pepper if necessary. Serve the potato salad cold or at room temperature.
Include olives, capers, cherry tomatoes, extra virgin olive oil, and abundant fresh herbs like basil, oregano, or dill.
Use Dijon mustard, red wine vinegar or lemon juice, and fresh herbs like parsley, tarragon, or chervil.
Incorporate bacon and bacon grease, add sugar for sweetness.
Fill the salad with a mix of fresh herbs such as cilantro, parsley, and mint, and add green peas or fava beans for freshness.
Incorporate diced celery, cucumber, radishes, or toasted nuts like pine nuts, almonds, or walnuts for texture and flavor.
Choose high-quality Yukon Gold potatoes for their creamy texture and rich flavor. They hold their shape well after cooking, which is crucial for a good potato salad.
Use high-quality, aged white wine vinegar for a more complex flavor. Balance the dressing to be a harmonious blend of tangy, sweet, and salty, adjusting seasonings as necessary.
Cook your potatoes whole and unpeeled in salted water. Start them in cold water and bring them up to a boil to avoid the outsides becoming mushy before the insides are cooked.
Taste your potato salad before serving and adjust the seasoning if necessary to ensure well-balanced flavors with the potatoes as the star.
Dress the potatoes while they are still warm to ensure they absorb the dressing better, but avoid dressing them when they are too hot to prevent the salad from becoming oily.
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