This vinegar-based potato salad has no mayo and is perfect for a summer picnic potluck. No worries about the potato salad spoiling in the heat!
PREP TIME 10 minutesminutes
COOK TIME 30 minutesminutes
TOTAL TIME 40 minutesminutes
YIELD 8servings
Ingredients
2poundssmall white boiling potatoesor a mix of red & white
2tbspgood dry white wine
2tbspchicken stock
3tbspChampagne vinegar
1tspDijon mustard
2tspkosher salt
3/4tspfreshly ground black pepper
8tbspolive oil
2scallionswhite and green parts chopped
1/2red bell pepperdiced
2cobs of cornsteam, and corn cut from the cob
1poundbaconcooked and crumbled
2tbspchopped fresh dill
2tbspchopped flat-leaf parsley
2tbspchopped fresh basil leaves
Instructions
Set a large pot of salted water to boiling. Scrub the potatoes clean and add to the pot. Boil for 20-30 minutes until just cooked through. With 10 minutes before they are done, add the cobs of corn. Drain the whole pot together. Remove the corn cobs and cover the potatoes with a clean kitchen towel and allow to steam for an additional 10 minutes.
When the corn is cool enough to handle, cut the kernels from the cob and set aside. Dice the red pepper.
In a large bowl, combine the white wine and chicken stock. Add the minced green onions. Set aside. When the potatoes are done steaming, cut them in half (or in quarters if they are extra big) and gently toss them in this bowl until they have absorbed the liquids.
In a small bowl or measuring cup, whisk together the mustard and Champagne vinegar. Slowly stream the olive oil while whisking to form an emulsion. Add the salt and pepper, whisk to combine.
Pour the dressing over the potatoes, add the corn, red pepper, and fresh herbs, and gently toss together.
Cook and crumble the bacon, toss into the potato salad just before serving to retain the crunch.