Nothing like using up everything in the box or the fridge! We like it warm or cold.
Whole Box Potato Salad
Nothing like using up everything in the box or the fridge! We like it warm or cold.
Ingredients
- potatoes (chopped)
- extra veggies (whatever's hangin' around!)
- salt (pinch)
vinaigrette
- ½ cup olive oil
- 2 tablespoons vinegar (any vinegar will do!)
- 1 tablespoon spices (add your favorite! We like a French spice blend)
- ¼ onion (minced, or a little onion powder)
- 1 teaspoon anchovy paste (optional, but a wonderful addition)
- 2-3 tablespoons mustard (dijon is great)
Instructions
- Whenever we’ve got a bunch of extra potatoes we can’t pass up a potato salad.
- Take about 2lbs of Iron Creek’s Red Endeavor potatoes, put em’ in a pot, cover with water and a big pinch of salt.
- Bring to a boil, and then simmer until they are tender but not too tender. It should take between 5 and 10 minutes, depending on the size of the potatoes you received.
- While the potatoes cook, make your vinaigrette! Whisk everything together except the oil. You want it to emulsify a bit, so when everything is well mixed, whisk while you **slowly** pour the oil into the mixture. Add salt and pepper to taste, and then add to your cooked potatoes.
- Now add all the veggies you want to use up! Shave or slice, roast or don’t! Best once chilled for a few hours.