Chef notes
I often have leftover baked potatoes and sometime make a few extra with this salad in mind. It tastes great made fresh and equally good refrigerated and served a day or two later. It's a great barbecue dish to bring to someone's house, too.
Technique tip: For best results, drop the potatoes, warm, on the vinaigrette so they absorb the flavors.
Swap option: Use Yukon Gold instead of Idaho potatoes. You can also make this with sweet potatoes, but you should peel them all instead of half.
Ingredients
- 2 pounds medium Idaho potatoes
- 3 tablespoons extra-virgin olive oil
- 4 scallions, green and white parts thinly sliced
- 2 tablespoons grainy (Dijon) mustard
- 1 tablespoon red wine vinegar
- 1 large pickle, finely chopped
- 2 tablespoons pickle brine
- kosher salt
Preparation
1.Preheat the oven to 400 F.
2.Arrange potatoes on a single layer on a baking sheet and place it in the center of the oven.
3.In a bowl large enough to hold the potatoes, whisk together 3 tablespoons of the olive oil, scallions, mustard, red wine vinegar, pickle and brine. Taste for seasoning. Add a spoonful of water or remaining olive oil to loosen or mellow the flavor, if needed.
4.When the potatoes are completely tender when pierced with the tip of a knife, remove them from the oven. Cool for a few minutes. Peel half of them.
5.Place the potatoes in the bowl with the dressing and lightly crush them into smaller pieces with the tines of a fork. Season lightly with salt and toss them in the dressing. Stir to blend.
