Red Bliss potato salad



According to the chef: "The key here is boiling the potatoes just right: cooked through but still holding their shape. The pickles, shallot and scallions bring really add a lot of texture and flavor to the potatoes. You can also easily stir in mayonnaise in place of the olive oil and substitute in other types of vinegar -- apple cider, for instance. You can also stir in a can of cooked -- drained and rinsed -- chickpeas to add more protein and bulk this salad up. pg slot

Cook time: 20-25 minutes
Yield: 4-6 servings

Ingredients
2 pounds medium Red Bliss potatoes
Kosher salt
3-4 tablespoons extra-virgin olive oil
1 medium shallot, sliced into thin rounds
2 tablespoons smooth (Dijon) mustard
1 tablespoon red wine vinegar
4 scallions, minced, green and white parts both
1 large pickle, finely chopped plus 1-2 tablespoons of the pickle brine

Directions
1. The potatoes: In a medium pot, cover the potatoes with cold water and bring to a simmer over medium heat.
2. The dressing: In a bowl large enough to hold the potatoes, whisk together 3 tablespoons of the olive oil, shallot, mustard, red wine vinegar, the scallions, pickle and brine. Taste for seasoning. Add a spoonful of water or remaining tablespoon olive oil to loosen or mellow the flavor, if needed.
3. The potatoes: When the potatoes are completely tender when pierced with the tip of a knife, 20-25 minutes, drain and cool slightly.
4. Finish: Combine the potatoes with the dressing, lightly crushing them with the tines of a fork. Season lightly with salt. Taste for seasoning.