Joe Carroll of Brooklyn's St. Anselm and Fette Sau crafts a lighter, zippier potato salad with a vinaigrette made with whole-grain mustard, cider vinegar and olive oil.
To learn more, read "Hey, Grill."
Dante's Potato Salad
Recipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nick Fauchald
Yield: 8 to 10 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
¼ cup, plus 1 tablespoon, olive oil, divided
1 large Spanish onion, diced
4 pounds Yukon Gold or other waxy potatoes
Kosher salt and freshly ground black pepper, to taste
2 tablespoons whole-grain mustard
¼ cup cider vinegar
Pinch of cayenne pepper
3 tablespoons finely chopped chives
1. In a large skillet over medium-low heat, warm 1 tablespoon of the olive oil. Add the onion and cook, stirring often, until translucent and just tender, 8 to 10 minutes. You don't want the onion to brown. Transfer the onion to a bowl and let cool.
2. In a large saucepan, cover the potatoes with water by 1 inch and season generously with salt. Bring to a boil, reduce the heat to a simmer and cook until the potatoes are tender, 25 to 30 minutes. Drain the potatoes and transfer them to a cutting board.
3. While the potatoes are cooling, in a large mixing bowl, whisk together the mustard, vinegar and cayenne. Slowly whisk in the remaining ¼ cup of olive oil. Season with salt and pepper.
4. When the potatoes are cool enough to handle, cut them into ½-inch dice.
5. Toss the warm potatoes and reserved onions with the vinaigrette. Add the chives, season with salt and pepper, and toss again. Serve immediately or refrigerate for up to 1 day.