Gloop, gloop said the potato salad one day.
With each new summer cookout looms the threat that someone is going to show up with those clear plastic containers from the deli counter of potato salad, macaroni salad and coleslaw. Now, rumor has it that these salads actually contain potatoes, macaroni and cabbage, but the protective coating of mayonnaise obscures any possible proof.
Okay, that was a bit of hyperbole, but listen. Most summer cookouts abound with rich, grilled meats and sauces, toasted buns and baskets of chips and dip. What I want from my salad is something light and bright to balance the plate, and a gloopy heap of mayonnaise just doesn't cut it. Enter the "French" potato salad.
Like may other American "French" delicacies like fries, toast and dressing, I'm not sure how French this is, but I think they would approve. Boiled potatoes are tossed, still warm, in a sharp, buttery vinaigrette, with garlic or shallots and fresh herbs. They soak up the dressing and release the flavorful oils from the greens; exactly what you want sitting next to your burger, hanger steak or chicken thighs, complete with flawless grill marks.
Mint and garlic - or garlic scapes - are wonderful in spring, but experiment throughout the summer. Toss with halved cherry tomatoes and basil, use fresh tasting tarragon and shallots, baby arugula or minced red peppers. But please, I'll take my potato salad without mayonnaise. and I like my burgers rare.
Minted Garlic Scape Potato Salad
Serves 4-6
Fresh mint, a sharp bright vinaigrette, and the bold, sweet garlicy flavor of the scapes make this the perfect light, fresh-tasting potato salad. Perfect with roast lamb or grilled chicken!
For salad:
4 cups small potatoes
3 tbs mint
1/4 cup finely chopped garlic scapes
For dressing:
1 clove garlic
1/4 cup Champagne vinegar
1 tsp Dijon mustard
1/2 cup olive oil – the good stuff!
Directions:
Begin vinaigrette: Mince garlic and mash it into a paste with coarse sea salt. Whisk together with Champagne vinegar and mustard. Season with pepper. Set aside to rest while flavors develop.
Boil potatoes whole in salted water until they are still firm but can be easily pierced through to the center with a knife. Drain potatoes.
Cut warm potatoes in 1” pieces - either halved or quartered. Add potatoes to a large bowl with mint and garlic scapes and toss together. The heat from the potatoes will release oils in the mint.
Finish vinaigrette: While whisking, drizzle oil into vinegar mixture. This will form a creamy emulsion.
Toss vinaigrette with potatoes. Dress lightly so not to overpower the other flavors. Season to taste with salt, pepper and additional mint.
TIP: The sharp edges of coarse salt crystals are important. They make the task of shredding minced garlic down into a paste easy. Just drag the salt and garlic together across your cutting board with the flat edge of your knife.
