Potato salad. It is the simplest, most universal dish-to-pass of the summer. It would seem every culture has its own version. From Korean Bi Bim Bab, where the potatoes are nearly mashed and served cold with peas, to the German version served warm with bacon, a salad of white potatoes continues to thrive despite the media frenzy of clean eating and avoiding carbs.
My grandmother’s French version is magical. Some have said that it can cure a hang over. Others claim it staves off the flu. I just think it’s the most delicious dish at any barbecue. I am happy to skip the burger and help myself to another spoonful. Free from mayo and brimming with fresh herbs and garlic, I could even eat it for breakfast, lunch or 2am.
5 lbs red skinned potatoes, organic if possible
4 cloves of shallots, peeled and minced
1 head of garlic, peeled and minced
1.5 cups parsley, washed, dried and finely chopped
8 Tbs oil
4 Tbs cider vinegar
salt and pepper to taste
First thing in the morning, or even the night before, halve and boil potatoes. Let them cool 4 to 6 hours. Once fully cooled, peel the skins and cut into medium slices. Put 1/3 of the slices in a salad bowl. Top the layer of potatoes with some of the garlic, then shallots, then parsley. Add another layer of potatoes and then top with more garlic, shallots and parsley. Continue layering until all the ingredients are used. In a separate, small bowl combine oil, vinegar, salt and pepper. Whisk together. Pour over the layered potatoes and herbs. Stirring from the bottom, mix the sauce and all the layers together. (The layering ensures that herbs and garlic are dispersed evenly throughout the potato slices.) When completely mixed, place in the refrigerator and chill for an hour. Before serving, taste and check if the salt and pepper need to be added. Best served slightly chilled. Makes one large salad bowl.