Herby Potato Salad With Smashed Olives Recipes
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.
Recipe From cooking.nytimes.com
Provided by Lidey Heuck
Categories salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
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May 21, 2018 Cover the pot and let the potatoes steam for another 20 minutes. 2. Meanwhile, combine the cooked garlic, drained cashews, mustard, and olive oil in a …
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May 21, 2018 Cover the pot and let the potatoes steam for another 20 minutes. 2. Meanwhile, combine the cooked garlic, drained cashews, mustard, and olive oil in a …
4.4/5 (328)
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