When my mom told me that we were having potato salad for supper one night a few years ago, I rolled my eyes and said “blech”. I’ve never been a big fan of potato salads, since the ones I’ve been exposed to have been way too dressing-heavy (and of course the dressing’s main ingredient was always mayo). One of the perks of being vegan was that it became that much easier for me to say no thanks to potato salad. I should have known better though, my mom being the incredible chef that she is: this potato salad is phenomenal! It’s light, summery and, as I’m about to prove, versatile: I decided to cut the potatoes in half and substitute zucchini and green beans, two veggies that I currently have an overabundance of (this one’s for you KCK!). This is a perfect side dish that will happily travel with you to a pot-luck BBQ without muss or fuss. Let’s put on Jogging Gorgeous Summer by Islands and get started!
- 4 smallish potatoes, cut into 1/4 inch slices (this can be replaced with squash, but then cut down the simmering time to prevent it from becoming soggy)
- 1 medium zucchini, cut into 1/4 inch slices
- large handful of fresh green beans, ends removed
- 2 tbsp sea salt
- 6 cups cold water
- 1 clove fresh garlic, peeled and stuck onto a skewer (or chopstick)
- 1.5 tbsp white wine vinegar (white balsamic vinegar is fine too; I have fresh tarragon sitting in mine and the infusion is delish — just wash and dry the tarragon sprigs then toss ’em into the vinegar, ensuring that they’re well covered. Keep it in the fridge.)
- 2 tsp Dijon mustard
- 1/4 cup cold-pressed olive oil
- 1/2 tsp ground black pepper
- 1 tsp each chopped fresh chives, rosemary, dill (go with 1/2 tsp unless you really like dill) and parsley (or any combination thereof)
Bring the 6 cups of cold water, combined with the sea salt, to a boil. Lower to heat to medium and stick the clove of garlic in for about 45 seconds to blanch it. Remove the skewer (with the clove still attached hopefully) and run under cold water to stop the cooking process. Set aside. Put the potatoes into the pot and simmer, uncovered, for about 4 minutes. Add the zucchini and green beans and cook for about 2 more minutes until all veggies are tender but crisp. Drain, making sure to keep 1/4 of a cup of the cooking water. Spread the veggies out on a baking sheet with a lip and set aside for a second.
Squeeze the blanched garlic with a garlic press or chop it finely by hand. Whisk with the cooking water, white wine vinegar, dijon mustard, olive oil and black pepper. Drizzle evenly over the warm veggies and let it stand for about 10 minutes so that the veggies soak the dressing in and become delicious. Toss the veggies into a bowl, sprinkle herbs over top, mix and serve! This dish can be served either warm or cold; either way it’s a crowd-pleaser.