Potato Salad Two Ways

I never was a potato salad person. I’m not certain why. I think it’s partly considering when someone else makes potato salad, you’re not precisely certain what’s in it, and it’s just that mass of white lumpy stuff. Plus, humans tend to add raw onions to potato salad, which ruins it for me instantaneously.

I went to Whole Foods to look at all the pretty produce to get inspired and they had these teeny tiny new potatoes that were begging me to buy them. They were about the size of walnuts, red and yellow, and completely adorable. Yes, I totally buy food based on how adorable it is sometimes. Don’t tell anyone.

All of a sudden I knew I had to construct potato salad, even though I’d never made it myself. So I asked my contacts on twitter how they liked their potato salad. I think I got 40 to 50 replies, and no consensus at all. Some citizens like creamy, other prefer a vinaigrette. Onions and celery ruin it for a good number of society, others can’t eat it without. The only generalization I could come up with is that public are only guaranteed to like the potato salad they assemble themselves, and that even one offensive ingredient can ruin the whole thing.

That’s comforting for party planning, isn’t it?

I decided to invent two very simple potato salads (simple but totally tasty), one with a creamy dressing and one with a vinaigrette. That way you can each take the base recipe you prefer and thereupon add all the pickles/celery/hot sauce/red pepper/tomatoes/onions/sweet potatoes/celery seed/relish you want!

Right next to the potatoes was a huge pile of (not so adorable) fava beans. I knew they’d compose a great addition to one of the salads. They’re wonderfully green and nutty, but additionally fleeting! Grab them fast, considering they’ll be gone before you know it. whether you can’t find them, use shelled fresh edamame or shelled peas.

Fava beans do require a bit of prep work, so be forewarned. You need to shuck them, next blanch them, thereupon remove them from their seed casings. It’s not hard work, but it does require you to set some day aside.

Potato Salad with Fava Beans
Serves 2-4

1 1/2 to 2 lbs New potatoes, halved
1 1/2 Lbs Fresh Fava Beans, or 3/4 cup Edamame or Peas

Dressing:
1/2 Cup Vegenaise Mayonnaise*
2

tsp Dijon Mustard
2 Tbs Fresh Herbs (I used parsley and marjoram)
1/4 tsp Salt
1/4 tsp Fresh Black Pepper

*This sort is highly recommended. It’s the closest to non-vegan mayo I’ve found, by far.

Whisk together the ingredients for the dressing. Refrigerate it until ready to use.

Shuck the fava beans by “unzipping” them and breaking open the pods. Blanch the whitish-green beans in boiling salted water for 2-3 minutes. Remove and rinse under cool water to stop the cooking. Use your nail to break open the seed cases and squeeze out the bright green bean. Set aside.

Boil the potatoes in well-salted water until tender but not falling apart. You can plus cook them in a pressure cooker on the second ring for 4 minutes, using the natural-release method.

Let the potatoes cool, but not all the way. When the potatoes are still hot/warm, but cool decent to handle, mix them with the dressing and fava beans. Let sit for several minutes before serving to allow the flavors to blend, or refrigerate until ready to serve. I think it tastes the best at room temperature or slightly warm, so serving them shortly after preparing is best.

Potato Salad with Herbed Dijon Vinaigrette
Serves 2-4

1 1/2 to 2 lbs New potatoes, halved

Dressing:
1/4 Cup additional Virgin Olive Oil
1 tsp White Wine Vinegar
1/2 tsp Fresh Black Pepper
2 tsp Dijon Mustard
1/4 Packed Cup Parsley, chopped
1/8 tsp Red Pepper Flakes
1/2 tsp Paprika
1/4 tsp Sugar

Whisk together the ingredients for the dressing. A small blender like the magic bullet works well to help emulsify the dressing, but you can easily whisk it by hand. Set aside the dressing until ready to use.

Boil the potatoes in well-salted water until tender but not falling apart. You can additionally cook them in a pressure cooker on the second ring for 4 minutes, using the natural-release method.

Let the potatoes cool, but not all the way. When the potatoes are still hot/warm, but cool decent to handle, mix them with the dressing. Let sit for several minutes before serving to allow the flavors to blend, or refrigerate until ready to serve. I think it tastes best at room temperature or slightly warm, so serving them shortly after preparing is best.

For a little twist, you can reheat leftover vinaigrette potatoes under the broiler until crispy and heated through.