Potato salad can immediately remind you of picnics and summer days, yet I enjoy making them from mid-summer into the start of fall, when the potato plants are wilting and the potatoes are ready to be dug. This year I planted a number of different varieties in my garden: creamy German butter potatoes, bright red Chieftains, Warba potatoes (which are wonderful roasted) and French Fingerlings. There’s no better time to combine the harvest of potatoes, beans and tomatoes in one of the best potato salads that I’ve ever tasted.
What is even better for lacto-vegetarians or for those who don’t eat eggs, this salad doesn’t use mayonnaise yet is still amazingly creamy. Charles, my blog partner who is lacto-vegetarian, could barely believe I didn’t sneak in a tablespoon or two (I, of course, would never do that!). Ha! It’s always good to impress your business partner!
What more I can say about this recipe, except try it! I guarantee you’ll make it again and again. I never used to be a potato connoisseur but this dish has made me a convert!
Rainbow Potato Salad
The best potato salad - a creamy taste without mayonnaise!
- 1 lb. white potatoes, like Yukon Gold
- 1 lb. red potatoes
- 2 tablespoons white wine vinegar
- 1 tablespoon apple cider vinegar
- 3 tablespoons vegetable stock
- 1 tablespoon warm water
- ½ teaspoon good-quality Dijon mustard
- ½-¾ teaspoon sea salt
- ½ teaspoon black pepper
- ½ cup extra-virgin olive oil
- 1 – 14 oz. can chickpeas
- ½ lb. green beans
- 1 ¼ cup cherry tomatoes, halved
- ½ cup red onion, minced
- ⅓ cup capers, drained
- ⅓ cup chives, chopped (you can also use green onions)
- 2 tablespoons flat-leaf parsley, minced
- 2 tablespoons fresh basil, minced
- basil and parsley to garnish
Put the potatoes into a large pot of boiling water and cook until done, about 20 to 30 minutes. While they’re cooking, in a large bowl add the white wine vinegar, apple cider vinegar, vegetable stock, water, Dijon mustard, salt and pepper. Blanche green beans in boiling water for 2-3 min. then set aside. Just before potatoes are done, add extra-virgin olive oil to the bowl and whisk to make a creamy emulsion. Drain potatoes and half or quarter them depending on the size. Place in bowl and toss with the vinaigrette. Add the chick peas, green beans, and cherry tomatoes; toss gently. Add the red onion, capers, chives, and 1 ½ teaspoons each of the parsley and basil. Toss again and then sprinkle remaining parsley and basil on to finish.
Food For Thought: “I am content; that is a blessing greater than riches; and he to whom that is given need ask no more.” ~ Henry Fielding