Mauny's Potato Salad
The Yukon Gold potato is just slightly sweet and resembles a new potato more than a baking potato. With lots of sweet onion, Italian parsley and plenty of capers, the flavor is nice and assertive, but well balanced. It's a better, safer salad to take on a picnic than a mayonnaise-based potato salad, as long as you don't add the optional hard cooked eggs. If you do add the eggs, make sure to keep the salad refrigerated. Makes 6 servings.
| 2 1/2 lbs. | medium Yukon Gold potatoes |
| 1/2 lb. | Walla Walla onion, peeled and chopped |
| 2 Tbsp. | Dijon mustard |
| 1 large | shallot, peeled and chopped |
| 1/8 cup | Napoleon White Balsamic Vinegar |
| 1/4 cup | Napoleon White Wine or Sherry Vinegar |
| 1/4 cup | cider vinegar |
| 1 1/2 tsp. | salt |
| 1 1/2 tsp. | freshly ground black pepper, or to taste |
| 1/3 cup | Napoleon Organic Extra Virgin Olive Oil |
| 1/2 cup | tightly packed Italian parsley, finely chopped (about 1/2 medium bunch) |
| 2 Tbsp. | Napoleon Capers, drained and rinsed |
| Salt and freshly ground black pepper, to taste |
Place potatoes in a large pot and cover with cold water. Bring to a boil, then simmer until tender, but not falling apart. Allow to drain in a colander in the sink.
While potatoes are cooking chop the onion and reserve.
In the bottom of a bowl large enough to hold the potatoes, place the mustard, shallot, vinegars, salt and pepper. Whisk until well blended, the add oil and continue blending. Add the onions to the vinaigrette. (The vinaigrette will be more acid than the usual dressing for greens, but will be balanced once the potatoes are added.)
Peel the potatoes while still warm, cut into cubes about 1 inches square, then add to the onions in the vinaigrette. Blend with a large spoon to coat all the vegetables with the dressing. Taste for seasoning and adjust with more salt and pepper.
Add chopped parsley and capers, taste again and adjust seasoning. Allow to chill in refrigerator, removing 10 minutes before serving.
Variation: Add 2 to 3 hardcooked eggs, peeled and chopped. Variation 2: Add 1/3 cup Napoleon Manzanilla olives stuffed with anchovies, sliced..
Approximate Nutritional Analysis per Serving:
Calories 310
Calories from Fat 117
Total Fat 13g
Saturated Fat 2g
Cholesterol 0mg
Sodium 530mg
Carbohydrate 45g
Dietary Fiber 4g
Sugars 6g
Protein 4g
Vitamin C 40% DV
Vitamin A 7% DV
Calcium 4% DV
Iron 8% DV
©2002 Mauny Carter Kaseburg. Used by permission of author.