Warm Potato Salad
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Everyday Food, January/February 2012
- Yield Serves 4
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Ingredients
- 1 pound russet potatoes (about 2), cut into 1-inch pieces
- 2 teaspoons extra-virgin olive oil
- 2 tablespoons red-wine vinegar
- 1 teaspoon Dijon mustard
- 1 hard-cooked large egg
- 1/2 small red onion, thinly sliced
- Coarse salt and ground pepper
Directions
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Set a steamer basket in a saucepan with 1 inch simmering water. Add potatoes, cover, and steam until potatoes are tender, 15 to 18 minutes. Transfer potatoes to a medium bowl and add olive oil, vinegar, and mustard; toss to combine. Using the large holes on a box grater, grate egg into potatoes. Add onion, season with salt and pepper, and toss to combine.
Cook's Note
Good with pork chops, salmon burgers, or chicken cutlets.
I'm not typically a fan of potato salad, but I loved the flavor of this. You can taste each ingredient and steaming the potatoes gives them the perfect texture.