This side dish is a perfect illustration of the benefits of being flexible in the kitchen. I wanted to eat potato salad with my burger. My girlfriend is not a big fan of heavy, mayonnaise based dressings so I went to my files for a different kind of potato salad recipe.
First we had to scale it down as the original recipe feeds a small crowd. It also called for red and gold potatoes but we only had russets, so russets we used. We next realized we didn’t have any red wine vinegar. Sherry vinegar to the rescue! We were also out of Dijon mustard. Our only choice was between wasabi mustard and classic yellow. After a little debate, we went with yellow.
The result is creamy and tangy with a little spice. I hope you have as much fun as we did playing with your food!
Potato Salad for Two
3-4 medium sized potatoes, peeled
1 small onion, chopped
1/4 cup extra-virgin olive oil
2 tablespoons and 2 teaspoons red wine vinegar (although any other tasty vinegar would work)
1 tablespoon mustard, Dijon preferred
1 tablespoon mayonnaise
1 teaspoons salt
1/4 teaspoon ground black pepper
3 dashes hot sauce
Put potatoes in cold water and bring to a boil. Cook for about 10-15 minutes, or until tender. Drain well and cool. Sauté onions in a small skillet over medium low heat while the potatoes cook. Set aside to cool.
In a large bowl, whisk together remaining ingredients. Cut potatoes into cubes and add the cubes and onions to the dressing. Toss gently to coat. Cover and refrigerate to let the flavors come together before serving.