New Potato Salad

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: New Potato Salad! If I said it once, I’ve said it a hundred times: the French have it going on! The more I explore their recipes, the more I feel like a gourmet chef. You can, too. Trust me. When I tell you I’m going to have you make potato salad by skipping the mayo, just pretend you didn’t hear me and forge ahead. The results are worth it. Don’t make a big deal when you serve it as a side dish. You’re husband will do that for you. Husband-tested, rave reviews!

NEW POTATO SALAD

1 pound red-skinned new potatoes

1 teaspoon sea salt

3 tablespoons olive oil

2 tablespoons garlic red wine vinegar

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

Cracked black pepper, to taste

1/2 cup celery hearts, thinly sliced

1/4 cup fresh chervil, coarsely chopped

Instructions:

Place quartered potatoes, skin on, in a large saucepan with enough water to cover. Add sea salt. Bring to a boil over high heat, reduce to medium-low, and simmer until potatoes are tender when pierced with a knife, about 15-20 minutes. For dressing, combine olive oil, garlic red wine vinegar, Dijon mustard, kosher salt, and cracked black pepper. Whisk until blended. When potatoes are cooked, drain well. Transfer them to a bowl to cool. Pour the dressing over the potatoes. Add celery and chervil, gently folding to blend flavors. Serve warm or at room temperature.