Confession time: I’ve been holding out on you all. I made this fantastic potato salad back in freaking July and I am just now getting to posting it. How ridiculous am I? In my defense, I didn’t even realize that it had been that long. It wasn’t until my friends urged me to make that damn potato salad again to our upcoming BBQ that I thought, “wait, did I mention that on the blog?” Turns out, my spacey brain of mine decided to take a short break or something. Blame it on the heat, or my lack of focus. Either one is the right answer.
I couldn’t let this recipe fall through my blogging wayside, especially with Labor day upon us. I’ve said it once, and I will say it again: How in the world is it September? Anybody? No? You are all just as lost as I am? Great…
The best part about this potato salad is that it is totally Mayo free. I love me some Mayo, the real stuff, not that Miracle Whip crap. You can’t make a sandwich without mayonnaise, and macaroni salad (another salad that I have yet to post about) isn’t the same with out. But there is something awful about overly mayo-ed potato salads. It reminds me of nasty school cafeterias, or prison lunch fare. Soggy potatoes and flavorless white cream. Sick.
But, in my quest to find a non-mayo salad, I found this little recipe a la Martha Stewart. It uses white wine vinegar, and splashes of olive oil. Snip some of your fresh herbs and you have the easiest salad known to man. Instead of the Yukon potatoes, I used small red potatoes because they are my favorite and I liked the smaller size. But if you prefer a heftier salad, use the Yukon potato because they are much larger. I think this would be a perfect dish for your upcoming labor day celebrations. Are you all doing anything fun? You should, because I said so.
And all you Southern California people, who are currently suffering with ash-filled skies and smoky air, I wish I could somehow transport you all up to Northern California where we could all sit around the beach, plates full of this potato salad, bottles of beer waiting to be consumes, and board games waiting to be played. Since I am not a rocket scientist and teleporting devices don’t exist (right?), I can only offer some warm thoughts and prayers out to you. May your homes, families, and pets stay safe!
● 2 lb. small Yukon gold potatoes (I used small red potatoes instead)
● 1/4 cup white-wine vinegar
● 1 tsp. coarse salt
● 2 tbsp. extra-virgin olive oil
● 2 tbsp. coarsely chopped fresh chervil leaves
● 1/4 cup finely chopped fresh chives
● 2 tbsp. finely chopped fresh tarragon, plus sprigs for garnish
● Freshly ground pepper, to taste
Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.
Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.