Warm Potato Salad with Mustard and Lemon Zest Vinaigrette

I’ve been eating a whole lot of rice lately. But sometimes you need to mix up your starches, and a warm potato salad (not the mayo-suffocated summer picnic potluck type) with a lemon zest vinaigrette is pure dairy-free, vegan comfort. It’s also perfect for anyone who doesn’t fall into one of these categories, though, and it’s especially good for someone who doesn’t eaten gluten and who generally eats his or her weight in rice on a weekly basis. Fortunately, I’m not obese or that would be a lot of rice. I served this as a bed for seared scallops – the sweetness contrasting the lemon, and a classic (read fuss-free/”any idiot can do it seem like a culinary genius”) seafood pairing.

Warm Potato Salad with Mustard and Lemon Zest Vinaigrette (adapted from Josée di Stasio‘s first cookbook “À la Distasio” – well worth picking up)

4 large potatoes, scrubbed and quartered (I use the red-skinned ones in the Lufa Farms Fresh Basket, but you could use any that come to about 670-700 grams. A kitchen scale is a wonderful thing, but it’s potato salad for goodness sake, and it doesn’t matter if you have a little more or less potato. Just use more or less dressing to balance. If you use smaller potatoes, leave them whole)

Ingredients:

Zest of 1 lemon
Juice of 1 lemon
1 tbsp old-fashioned (grainy) mustard, or Dijon or prepared mustard if that’s all you have, but a grainy one creates crunch and is generally stronger than a prepared mustard.
1/4 – 1/2 tsp salt (to taste)
freshly ground pepper (to taste)
3 tbsp olive oil (break out the good stuff)
1/4 cup chopped green onions, chives, dill, mint, thyme, or parsley (a little more or less is fine. I like a lot of green. I know you just got sage in your Fresh Basket this week, but that’s a strong herb and may be overkill as a substitution. Basil is also maybe too strong. But if you try it and like it, let me know)
1 small head Boston or bibb lettuce, or arugula or MUSTARD GREENS, washed and torn into bite-sized pieces! Yes! They’re perfect! This is going to be one puckeringly good salad.

Directions

Bring potatoes to a boil a large saucepan of salted cold water (about 3/4 tsp salt, but pretend you’re Italian and know what you’re doing when it comes to boiling things and just throw some in). They should be covered with water and with a lid so they cook evenly.

Reduce heat and simmer for about 15-20 minutes, or until a fork enters the potato flesh easily. Drain the potatoes (peel them if you want), cut in half or quarters (chunk-sized), and place in a large bowl. Make sure they’re not soggy

Whisk together the remaining ingredients, reserving a few tablespoons, and pour over warm potatoes. Garnish with a little more of your herb of choice. Serve on lettuce or arugula or mustard greens with the reserved vinaigrette. There’s no reason for it to be shy; it’s delicious, after all.