fresh red potato salad
Copy-and-print recipe at bottom of page!
It’s offiicial! My favorite food on Earth (among those I’ve tried so far) is…the potato!
What’s there not to love, I wonder?
They are round & they are steady! They are adorable & delicious! Hurray for potatoes!
This is the simplest & quickest of potato salads…unlike many other potato salad recipes, it has no mayo…and so the natural taste of the potato shines through loud & clear!
For this recipe, I used half of a 5-pound bag of small, fresh, red potatoes to feed 2 or 3. Because the potatoes are not peeled in this salad, I get organic potatoes, which run about 99 cents a pound, or about 5 dollars for a regular bag. Potatoes is on the list of veggies to get organic if at all possible, because they tend to collect the pesticides! If I can’t get organic, then I would peel them…
First, put the potatoes in a pot of water…the water does not need to cover the top layer of potatoes all the way (as in the picture), because the steam will cook the very top…
Cover the pot with a lid & bring to a medium boil. For this recipe, cook until they are just about how you like them…definitely no crunch anymore, but still firm, rather than mushy. (Cooking time for potatoes is often in the neighborhood of 12 to 15 minutes, depending on the size & type of potato…you can check for doneness using a small knife.) Whatever tastes good to you is fine!
Halve each potato lengthwise, & then cut each piece in half again to make bite-size quarters.
Just a little word about balsamic vinegar: For balsamic vinegar & most foods, I just try to find the most economical bottle with the healthiest ingredients (and if at all possible, as local to the area as possible)…I’ll give any brand a try once! Then, if the flavor is not good, I’ll move on to the next most economical/healthy brand! For some things, I have found a favorite brand & stick with that, but, just like the potato, I haven’t yet met a balsamic vinegar that I don’t like (at least among the two I’ve tried since arriving on Earth)!
Add enough canola oil so the potatoes are glistening like above, about a quarter of a cup to start…you can always add more if it is too dry!
Then salt & freshly ground pepper to taste, & a few generous shakes of balsamic vinegar. The balsamic vinegar is what really gives this dish a nice flavor, but I start out easy & then add more as needed…
Stir gently.
Sprinkle generously with finely sliced fresh chives, thyme or other fresh herbs…
This potato salad is delicious served simply with tomato slices with a little sugar or salt sprinkled on them…
Enjoy!
love,
Clay Ball
Copy-and-print version below!
fresh red potato salad
INGREDIENTS:
2-1/2 pounds of small red potatoes, organic if available (for 2 to 3 people)
canola oil
balsamic vinegar
salt & freshly ground black pepper
finely sliced chives, thyme, etc.
Wash potatoes & put into a pot of water. Cover with a lid & boil until tender, but not mushy.
Drain water, & when cool enough to handle, halve each potato lengthwise, & then cut each piece in half again to make bite-size quarters.
Place potatoes in a bowl and add about a quarter of a cup of canola oil to start…you can always add more oil if it is too dry!
Then add salt & freshly ground pepper to taste, & a few shakes of balsamic vinegar, or more, to taste. Stir gently. The balsamic vinegar alongside the fresh potatoes is really what gives this salad a delicious flavor!
Sprinkle with finely sliced fresh chives, thyme or other fresh herbs…
Enjoy!
love,
Clay Ball
