German Inspired Potato Salad

It is new potato time of year here. Those of you to the south and west of us here in Nova Scotia may be thinking, ‘what, it’s been new potato time for a while now Leah, wake up.’ Really though, they are just getting plentiful here.

I truly believe that there is not much finer than a new potato smothered in a healthy amount of butter and salt and pepper. There are occasions, however, when something a little bit more composed is called for. There are also occasions when getting half of supper done ahead of time is a nice treat as well.

I thought, for the odd day when it is actually warm enough that you don’t want to cook, that this makes a nice change to the mayonnaise doused potato salad that is a summer staple and which I love. Sadly, my behind and hips love it too much. So, to lighten things up we had this the other day.

Sometimes, I might be inclined to add some bacon, nicely crisped, to this. There were two reasons I didn’t on this occasion. The first, that there was already beef, bangers and  chicken going on the barbecue and the bacon just seemed excessive. For the second, you should reread the previous paragraph and, as with the first reason, the bacon just seemed excessive.

People may say that this should be served warm, and they would be correct. It is very nice warm. If you would rather go to the beach until supper time, I think it is perfectly acceptable to make it ahead of time and, if you really want to have it warm, put it in a heatproof bowl on the warming rack of your barbecue while everything else cooks. It is, cold or hot, a very fine potato salad.

German Inspired Potato Salad (Warm or Cold)

2 pounds small new potatoes halved

Vinaigrette

1/4 red onion finely chopped (about 1/2 cup)

1 tablespoon mustard

2 tablespoons white wine vinegar

1/4 cup olive oil

1/2 cup chicken stock

1/2 teaspoon salt

1/8 teaspoon celery seed

1 teaspoon fresh thyme leaves

2 tablespoons green onion finely sliced

1/2 cup chopped parsley (a handful)

In a medium pot, cover potatoes with water and bring to a boil, reduce heat to allow a gentle boil and cook until just tender. It is important not to overcook them. It will take about ten minutes, once they are boiling

Meanwhile, mix all the ingredients for the vinaigrette together.

When the potatoes are cooked, drain them well and transfer them to a baking tray.

Heat the vinaigrette in a small pot just until it boils. Remove from heat and gently pour over the potatoes. After a few minutes, gently turn the potatoes, making sure the vinaigrette coats them completely.

Cool, or don’t, and serve.