Potato salad is a versatile side dish and is just as important as coleslaw for a successful barbecue! It will go perfectly with the pulled pork that has been cooking all day. Since Dom does not like mayonnaise, this French-style recipe, with mustard and herb dressing, is the preferred recipe in the Romeo house.
2 pounds new potatoes, washed
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1 teaspoon salt
½ teaspoon ground black pepper
½ cup olive oil
2 Tablespoons minced fresh chives
2 Tablespoons minced fresh parsley leaves
minced basil, mint, tarragon or other fresh herbs as desired
2 Tablespoons capers (optional)
Place the unpeeled potatoes in a medium pot. If the potatoes are larger than 2” or 3”, cut in half or quarter. Add water to cover and bring to a boil. Reduce the heat to simmer until the potatoes are tender, about 15 minutes. Do not let the potatoes become mushy or soft. Drain the potatoes and set them aside to cool slightly.
In a separate bowl, mix the vinegar, mustard, salt, and pepper together and add olive oil gradually until the dressing is smooth. Slice the slightly warm potatoes into ¼” thick slices. Toss the potato slices, dressing, and fresh herbs in a large serving bowl. Mix well and adjust seasonings to taste. Refrigerate potato salad until chilled (about 2 hours.)