Hey – there is nothing wrong with the original. Plenty of mayo, bacon, celery – I’m not saying I don’t enjoy a scoop or two here and there. Yet if a fresh new version comes along filled with plenty of color and crunch, well, I’m going for it. Bonus that it’s much easier on the waistline.
I made a huge batch for a party this weekend and I always judge the outcome by the amount of leftovers. We didn’t have much – success! Just like the Hooks Baseball team. So far so good with a record of 10-1, and that one loss could be argued as unfair for 2 hours or so, as it was amongst the coaches.
- 2 tsp good quality red wine vinegar (I was out, so used balsamic instead)
- 1/2 tsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup olive oil
- 3 lbs small potatoes, cut into large chunks. I did not peel.
- 1/2 cup radishes, sliced
- 1 cup black olives, I left them whole
- 3/4 cup chopped red onion
- 3/4 cup freshly chopped parsley
- 3/4 cup freshly chopped basil
- recipe calls for mint as well, if you like add in 1/2 cup or so (I left out)
- My go to way to boil potatoes: Add them to cold water with 2 TBS salt and bring to a boil. Once bubbling, reduce to simmer for 10-15 minutes, until barely fork tender. Drain into a colander, place colander over the pot you used and cover potatoes with a clean kitchen towel to steam for an additional 15-20 minutes. They will be perfect!
- Meanwhile, combine all dressing ingredients up until olive oil. Whisk in and set aside.
- Prep remaining ingredients. When potatoes are done steaming but still warm, gently mix in dressing. Add additional ingredients and combine carefully.
- Let set in the fridge for 5-6 hours for the flavors to combine.