Equipment
Ingredients
Base
- 680 g baby gold potatoes, halved
- 10 g kosher salt
Dressing
- 45 ml extra virgin olive oil
- 30 ml white wine vinegar
- 5 g dijon mustard
- 1 g red chile flakes
- 3 g kosher salt
- 1 g black pepper, freshly cracked
Herbs and Aromatics
- 30 g scallions, thinly sliced, white and green parts
- 15 g fresh mint, finely chopped just before adding
Nutrition (per serving)
Method
Place halved baby potatoes in a large pot and cover entirely with cold water. Stir in the large portion of kosher salt to season the water.
Bring the water to a boil over high heat, then reduce to a gentle simmer. Cook until potatoes are easily pierced with a fork but still hold their shape, about 12 to 15 minutes.
Drain the potatoes in a colander. Let them sit to steam dry and cool slightly for about 5 minutes.
While the potatoes are resting, whisk together the extra virgin olive oil, white wine vinegar, Dijon mustard, red chile flakes, remaining kosher salt, and black pepper in a large mixing bowl until fully emulsified.
Add the warm potatoes to the dressing in the large mixing bowl and toss gently to coat. Let the mixture sit for 15 minutes to allow the warm potatoes to absorb the vinaigrette as they come to room temperature.
Just before serving, gently fold in the sliced scallions and chopped fresh mint to maintain their bright color and fresh flavor.
Chef's Notes
- Always dress potato salads while the potatoes are still warm. The starches are relaxed and will absorb the vinaigrette rather than letting it slide off the surface.
- Starting potatoes in cold water ensures they cook evenly from the outside in. If dropped directly into boiling water, the exteriors will turn to mush before the centers cook.
- Mint is highly delicate and prone to oxidation. Chop the mint at the very last second and fold it in gently to preserve its vibrant green color.
Storage
Refrigerator: 1 day — Best served the day it is made. Herbs will wilt and discolor if stored longer.
