Warm potato salad recipe

June 18, 11:02 AMBaltimore Food ExaminerKit Pollard

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Simple and crowd-pleasing. Photo by Kit Pollard.

Potato salad is a picnic staple, but for people who don't like mayonnaise (like me), it's not super appealing. This mustard vinaigrette-based warm potato salad goes just as well with burgers, but also works for the non-mayonnaise crowd.

Plus, it couldn't be easier to make. This recipe serves about 10 and can be made a bit ahead of time and served at room temperature if desired.

Warm potato salad

Ingredients:

• 3 pounds red or Yukon gold potatoes
• 1/8 cup finely chopped fresh chives (finely chopped scallions or garlic scapes will also work)
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tbs. grainy Dijon mustard
• Salt
• Pepper

Directions:

Fill a pot with water and put it on to boil. Chop potatoes into 1/4 to 1/2 inch cubes. Place them in the water and cook until just tender when pricked with a fork, about 15 minutes.

While potatoes are cooking, combine olive oil, vinegar and mustard and season with salt and pepper. Whisk to combine.

Once potatoes are done, drain thoroughly and place in a bowl for serving. Add chives and vinaigrette and if desired, season with more salt and pepper. Mix and serve.

Bon Appetit!