Potato salad, there are infinite variation to this dish. I have a got to recipe for picnics and that’s more of a side dish for dinner. I had to improvise a little on the ingredients when I made this for Easter, but I’ll share my usual recipe.
potatoes, 1/2 c. champagne or sparkling wine, 1/8 c. apple cider vinaigrette, 2 Tbsp. chopped shallots, 1 tsp. Dijon mustard, dill, chives, tarragon, fresh cracked black pepper, fresh ground sea salt, violets or other fresh picked edible flower
Mix together champagne, vinegar, Dijon, and dill to make vinaigrette, set aside.Boil potatoes so that they are cooked but still firm (On Sunday my Dad did this, while I prepped other things, thanks Dad), submerge in cool water (do not cool completely). Peel and slice potatoes, layering them in dish. After each layer, sprinkle on salt, pepper, shallots, chopped tarragon and chives. When finished, pour vinaigrette over potatoes and garnish with violets. Serve hot!
What’s on your dinner table tonight?