Potato salad is a beautiful invention — easy to make, tasty and perfect for a picnic. But lest you think that potato salad is only a summer dish, think again. Since I hate mayonnaise (I know, weird considering I can eat cream with a spoon), I always make potato salad the french way — specifically Julia Child’s recipe for Pommes de Terre à L’Huille from “Mastering the Art of French Cooking”. However, on Monday when I decided to make the dish, I was running late. And though Ms. Child’s recipe isn’t hard, it had a few more steps than I wanted to bother with so…. I cheated. And boy, did it wind up being delicious. All you need is a few good potatoes (I like to use baby red and yukon gold potatoes, but purple are also good), some of The World’s Best Salad Dressing and a handful of fresh herbs et voilá — Potato Salad à la Kat.
And in case any of you out there are carb phobic, please keep in mind that potatoes, when they aren’t fried or covered in mayonnaise, are actually really good for you. They’re high in Vitamin B-6, potassium, Vitamin C, niacin and fiber to name just a few of their many health benefits. So come on, embrace the tuber. Your taste buds will thank you.
Potato Salad À La Kat
Ingredients
- 1 lb potatoes
- 5 tablespoon World's Best Salad Dressing
- 12 chives
- 2 tablespoon Italian parsley chopped
- 1 teaspoon salt
Instructions
- Clean your potatoes. Bring salted water to a boil in a medium pan and add the potatoes. For small potatoes (between 1-2"), cook about 10 minutes. More for larger potatoes. They are done when they can easily be pierced with a fork.
- Drain the potatoes in a colander and as soon as they are cool enough to touch, but not cold, cut them into slices or cubes depending on your preference. Add the vinaigrette and toss.
- Bunch your chives in one hand. Use scissors to snip the chives, stopping about an inch from the bottom. Add to your potato salad along with the chopped parsley or any other herbs that sound good to you such as basil, tarragon or chervil.
- Add salt and taste.
