I know we all have our go-to, favorite recipes and this is one of mine. Summer is here (-ish, we still do live in San Francisco) and I'm dreaming of outdoor grilling on warm nights. To keep my delusion of summer alive I made a simple summer meal of "barbecue" chicken, herb potato salad and jalapeno cole slaw. I have been making this potato salad of
Ina Garten's for years and I just keep coming back to it. It is a simple and refreshing version, herbaceous and not mayonnaise-y (for those of you who have mayonnaise-haters in your life as well).
To make
Ina's potato salad: Place 3 pounds small boiling or fingerling potatoes in a large pot of salted water and bring to a boil. Let simmer for 10-15 mins, drain and then let sit in the colander covered by a dish towel until you are ready for 'em. For the vinaigrette: whisk together 2 tablespoons each white wine, chicken stock, and lemon juice. Add in a clove or two minced garlic (I go for one), a healthy 1/2 teaspoon dijon, 2 teaspoons salt and a generous dusting of pepper. Then slowly whisk in 1/2-2/3 cup olive oil.
Once the potatoes have cooled a bit cut them in halves or quarters. Add the dressing and toss to combine. For the last step add fresh herbs. Ina adds in a diced red onion and tarragon. I skip the onion and usually add in some chopped cilantro, basil, parsley and/or chives (basically, whatever I have on hand and sounds good).
