Warm Summer Potato Salad
The farmers markets seem glutted these days with baby potatoes, fingerlings and Yukon golds. I love to have a dish of potato salad in my refrigerator to go along with a quick green salad and sausages thrown on the grill. For that reason I try to make a big batch and keep some leftovers. You can serve this hot, just as you make it — and it works equally well made in advance.
about 2 pounds potatoes, washed
1 1/4 cup diced green beans
1/3 cup olive oil
1/4 cup shallot, diced
1/2 cup chicken or vegetable stock or water
1/3 cup red wine vinegar
2 tablespoons dijon mustard
2 tablespoons mixed fresh herbs, such as thyme, oregano, chervil, parsley and rosemary, diced fine
1/2 teaspoon salt
fresh ground pepper to taste
Wash the potatoes and place in a pot of salted water, covering the potatoes by about one inch. Bring to a boil, then lower the heat to a simmer. The potatoes should take about 12 to 20 minutes till soft enough to pierce with a fork. (When the potatoes have simmered for about 5 minutes, toss in the diced green beans).
While the potatoes are cooking, heat 1 1/2 tablespoons of the olive oil. Add the shallots and cook, stirring, for about 5 minutes. Do not brown the shallots. Add the stock or water, vinegar and mustard. Heat through, remove from the heat and stir in the olive oil. Set aside, keeping this mixture warm till ready to use.
Once the potatoes are soft enough to pierce with a fork, drain and chop the potatoes to bite sized pieces. (I prefer to leave them with the skins on but they can be removed if you like). Mix together in a large bowl the potatoes, green beans, the warm vinaigrette, the chopped herbs, salt and pepper. Serve warm or cool and refrigerate. Adjust the seasonings, olive oil and vinegar to taste. Best served at room temperature.