Potato salads do not need a creamy dressing, and in fact are so delicious in an olive oil and vinegar dressing.
Needed for this recipe:
1 pound small red-skinned potatoes
2 tablespoons dry white wine
2 tablespoons chicken stock
3 tablespoons Sunshine Coast Olive Oil Co. Serrano Honey Vinegar
½ teaspoon Dijon mustard
2 teaspoons sea salt
¾ teaspoon freshly ground black pepper
10 tablespoons Sunshine Coast Olive Oil Co. Wild Fernleaf Dill Olive Oil
¼ cup minced green onions (white and green parts)
2 tablespoons minced flat-leaf parsley
Boil potatoes 20 – 30 minutes in salted water until they are cooked. Drain and cover for ten minutes. While still warm, but cool enough to handle, half or quarter the potatoes depending on size. Place warm potatoes in a bowl with the wine and chicken stock and let the warm potatoes absorb the liquid.
Blend the vinegar, mustard, ½ teaspoon salt, and ¼ teaspoon pepper. Slowly add olive oil, whisking everything into an emulsion. Drizzle the vinegar/oil mixture over the potatoes. Add the rest of the ingredients and gently toss, trying not to break the potatoes. Serve warm or refrigerate and serve cold.