Red potatoes on a wooden background
What You Can Do With A Pound Of Red Bliss Potatoes
Red bliss potatoes, with thin skins and waxy flesh that holds its shape, don't need much embellishment to taste amazing. Potato salad is the best fit for this kind of spud.
Red potatoes are perfect for salad because they soften when cooked without completely breaking down or losing their texture, and you don’t even have to peel them.
Wash and dry your red bliss potatoes, then boil them for up to half an hour until they are nice and soft but not mushy. Drain them and let them cool, then chop them into pieces.
While you wait for the potatoes to cool, chop some scallions, parsley, and dill. In a bowl, mix together olive oil, garlic, Dijon mustard, Champagne vinegar, salt, and pepper.
Finally, combine the potatoes with the dressing and herbs, gently folding with a spoon until the potatoes are coated and the herbs are evenly dispersed throughout the salad.
You can serve the potato salad right away, or chill it for a while in the refrigerator. It’s a dish that is as tasty when cold and leftover as it is when it’s freshly made.