When it comes to potato salad everyone has their own variation and favorite, usually stemming from whatever their mom or nana would make...for me I always pretty much had a strong dislike for that mayo, celery, (and I want to punch the Einstein who thought egg would be a great addition), grocery store stuck in the 1950's slop that most of us have become accustomed to. This is my version of what I think potato salad should be: crunchy, good warm, and you don't need to worry about bringing a cooler with you when you go out on a picnic.
depending on season I will use blanched green beans or asparagus, but for this version I used peppers and green onions.
What you need
1lb Potatoes (fingerling potatoes or red)
1/4 C. Green Bell Pepper chopped
Green Onion chopped
3 cloves garlic (skin on)
3 T. EVOO as well as some for roasting
1/2 Lemon juiced
1 T. stoneground mustard
Step 0: Turn oven to 350˚
Step 1: Scrub the Spuds, cut into bite sized chunks and put in a bowl of cold water...allow to soak.
Step 2: Dry Potatoes and put on baking sheet with garlic, drizzle with EVOO and massage the bunch together. Pop into oven and cook till golden brown.
Step 3: Make vinaigrette by adding lemon juice, mustard, and the roasted garlic (please remove the skin at this point), S&P- whisk in EVOO till it emulsifies.
Step 4: Pour over Potatoes and lightly mix.
Step 5: Impress your mayo hating friends!