Surrounded as we are by all things beautiful, we tend to find style in everything we encounter—including our food and drink. Home cook, writer, and photographer Amanda Biddle—who many know by her culinary moniker The Striped Spatula—celebrates the beauty of fresh ingredients in both “quick-fix” and “all-day” gourmet recipes (and everything in between) on her blog and on . Little-known fact: she is a potato salad aficionado and so has shared her favorite summer side dish just in time for the picnic-perfect days to come.
Ingredients:
- 2½ pounds fingerling potatoes, cut in half lengthwise
- Kosher salt
- ½ cup extra-virgin olive oil
- 3 Tbs. Champagne vinegar
- 1 Tbs. Dijon mustard (smooth or whole grain)
- 2 Tbs. finely chopped Italian parsley
- 2 Tbs. chopped fresh chives
- 1 Tbs. chopped fresh tarragon
- 1 tsp. chopped fresh thyme leaves
- 1 shallot, finely chopped (about 2 Tbs.)
- 1 garlic clove, minced
- 1 Tbs. capers, drained
- 1 cup thinly sliced red onion (about 1/2 medium onion)
- 1½ cups baby arugula leaves, lightly packed
Directions:
- Place cut fingerling potatoes in a large pot with a generous pinch of kosher salt and fill with enough water to cover by one inch. Bring to a boil and cook until potatoes are tender when pierced with a knife, about 8 to 10 minutes, depending on size. Drain in a colander and let cool slightly.
- While potatoes are boiling, make the vinaigrette. In a large bowl, whisk together olive oil, vinegar, and mustard until emulsified. Stir in herbs, shallot, garlic, 1 teaspoon of kosher salt, and capers until combined.
- Add sliced red onion and warm, drained potatoes to the vinaigrette, and gently toss to coat. Let stand to allow potatoes to soak up vinaigrette and flavors to develop, at least one hour.
- Just before serving, fold in baby arugula leaves. Season to taste with salt and pepper. Salad is best enjoyed at room temperature.