From The Star Tribune, 17 June 2010
- 2 lb. new potatoes
- 2 tsp salt
- ½ c. olive oil
- 2 TB cider or wine vinegar
- 2 or 3 garlic cloves, crushed
- 2 TB Dijon mustard
- Black pepper to taste
- 2 c. chopped scallions
- 2 TB fresh dill or parsley
- Salad mix
- Rinse and scrub potatoes and cut away any blemishes. Place potatoes in a medium-large saucepan with water to cover at least by 1 inch. Sprinkle in 1 ½ tsp salt.
- Cover pot, bring water to boil, and cook potatoes, covered, over medium-high heat for 25 minutes or until tender when pierced with a fork. Don’t overcook!
- Start with the salad dressing. Combine in a small bowl the oil, vinegar, garlic, mustard, ½ tsp salt and black pepper. Beat briskly with a fork or whisk until well combined. Set aside.
- Drain cooked potatoes and rinse with cold water. Dry off and peel immediately. Let potatoes cool for about 5 minutes or until you can easily but into ¼” thick slices without the potatoes crumbling.
- Place sliced potatoes in a bowl. Gently stir in chopped scallions and the dill or parsley, mixing well. Drizzle over the salad dressing and mix well with a spatula.
- Chill the potato salad for about an hour, if desired, but no longer. Then arrange lettuce on a large platter and spoon potato salad into the center of the platter.