Although everybody, deep down, loves potato salad, I think people have largely moved away from the heavier mayonnaise versions. I make mine with a creamy Dijon vinaigrette and brighten it with tarragon and fresh tomato. Take it to a picnic or potluck and watch it disappear.
Replace the diced tomato with halved cherry tomatoes, if they’re available and sweet. If you have leftover vinaigrette, save it for tomato salads or green beans.
Yield: Serves 6
For the vinaigrette:
3 tablespoons Dijon mustard
2 tablespoons red wine vinegar
½ teaspoon sea salt, preferably gray salt
½ cup extra virgin olive oil
Freshly ground black pepper
2 pounds Yukon Gold potatoes, skin on, cut into 1-inch chunks
2 cups diced tomato, skin on, including seeds and juice
½ cup finely minced red onion
2 teaspoons finely minced fresh tarragon
Make the vinaigrette: In a bowl, whisk together the mustard, vinegar, and salt. Whisk in the olive oil gradually, then season with pepper.
Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil, adjust the heat to maintain a gentle simmer, and cook until tender when pierced, about 15 minutes. Drain well and transfer to a large bowl to cool slightly.
Add some of the vinaigrette to the potatoes and toss; you may not need it all. Add the tomato, onion, and tarragon and toss again. Taste and adjust the seasoning. The salad will probably need more salt.
Be sure to use well-salted water when you boil the potatoes. It’s your only chance to get salt into the potatoes, instead of on them.