I'm a potato-lovin' gal. Red Bliss, Purple Peruvian, Yukon Gold, Russian Fingerling, Russet, and New. I will eat them plain; I will eat them on a train. I will eat them in their skin; I will eat them while drinking gin. I will eat them sliced; I will even buy them when they are over-priced.
It's serious, I know.
But fortunately the local farmer's market is currently abundant with a great variety of the little gems. And since the sun has finally begun to shine down in my neck of the woods, I am able to re-visit one of my favorite summertime sides - warm potato salad.
While variations on this dish are innumerable, my favorites are always made with a good vinegar and a large handful (or two) of fresh, chopped herbs. And the recipe I'm about to share is no exception. It is, however, exceptional...
Warm Three Potato Salad
Adapted from Rose Carrarini's 'Potato Grabiche' found in her scrumptious book: Breakfast, Lunch, Tea
(I've changed some quantities and omitted some ingredients to suit my tastes, however I recommend obtaining a copy of this book and making everything in it at least once exactly as it is written. The recipes are phenomenal.)
3 Lbs mixed red, white, and purple small new potatoes
salt and pepper
1/2 to 1 cup fresh, chopped Italian flat-leaf parsley
For the dressing:
1/4 cup chopped dill pickles
2 tbsp. drained and chopped capers
2 medium shallots, chopped fine
salt and pepper
2 tbsp. red wine vinegar (I think white wine or Champagne vinegar would work nicely also)
1 tsp. Dijon mustard
1/2 cup good olive oil
Preheat oven to 425 degrees Farenheit.
Place potatoes in a large pot and cover them with cold water. Bring just to a boil and remove from heat and drain.
Transfer the drained hot potatoes to a rimmed baking sheet (in one layer), drizzle with olive oil and season with salt and pepper. Roast in the oven for 40 minutes or until cooked through and beginning to crisp.
While potatoes are roasting, prepare dressing:
In a large serving bowl, whisk all dressing ingredients together.
When potatoes are cooked through, remove from oven and let cool slightly on baking sheet. While potatoes are still warm, slice the larger ones in half and add all to the serving bowl with the dressing. Fold in gently and add the chopped parsley. Adjust seasonings and serve warm or at room temperature.