You may also like
Categories:
gold potatoes kosher salt fresh parsley red onions pickled cherry peppers chives red wine vinegar sweet relish capers whole-grain mustard extra-virgin olive oil kosher salt
Viewed: 37 - Published at: 4 years agoIngredients
- 6 medium Yukon gold potatoes, skin on, cut into 1/2-inch dice
- Kosher salt and freshly cracked black pepper
- 1/2 cup fresh parsley, chopped
- 1/4 cup finely diced red onions
- 1/4 cup pickled cherry peppers, roughly chopped
- 1 tablespoon sliced chives
- 1/4 cup red wine vinegar
- 2 tablespoons sweet relish
- 2 tablespoons capers, chopped
- 1 teaspoon whole-grain mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
Method
- For the potato salad: Put the potatoes in a large pot and cover by 2 inches with cold water.
- Season the water liberally with kosher salt.
- Bring the potatoes to a simmer over medium/low heat and cook until fork-tender, about 20 minutes.
- Drain the potatoes in a colander, then cover with aluminum foil to keep warm until tossed with the vinaigrette.
- For the sweet relish vinaigrette: In a large bowl, whisk together the vinegar, relish, capers and mustard.
- Slowly whisk in the olive oil to emulsify.
- Season with salt and pepper.
- Add the potatoes, parsley, red onions, cherry peppers and chives to the bowl with the vinaigrette.
- Toss to coat, adding additional salt and pepper to taste.
- Serve immediately, or keep covered in the refrigerator up to overnight and toss again before serving.
