Prep 25 mins
Cook 25 mins
My variation on Ina Garten's Herb Potato Salad
- 4 lbs red potatoes (the ones I'm using are about 2 oz each)
- 2 tablespoons kosher salt (for water to boil potatoes)
- 6 garlic cloves
- 1 lemon, juice of
- 2 teaspoons kosher salt (for dressing)
- 1 teaspoon ground black pepper
- 1 teaspoon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon balsamic vinegar
- 1⁄4 cup vegetable stock (or chicken)
- 1⁄2 cup olive oil
- 6 scallions
- 2 tablespoons fresh rosemary (tarragon, thyme, any fresh herbs will do)
- 3 shallots (sliced thinly)
- 2 ears fresh corn
- Boil potatoes in salted water until just pokable with a fork (i.e., just cooked enough to eat); drain and cover with a dishtowel.
- Mince garlic, squeeze lemon, add mustard, stock, vinegar, salt to bowl or measuring cup. Whisk in olive oil. Let sit.
- Slice shallots and scallions as thinly as you have the technique and patience for. Set aside.
- Shuck corn. Slice kernels off of corn.
- Cut potatoes into quarters or sixths (I do sixths for these 2 oz potatoes). Pour enough dressing to moisten. Toss. Let sit. Repeat.
- Mix in corn, shallots, and scallions. More tossing. Add rest of dressing. Let sit. Refrigerate and/or eat.