Easy Memorial Day Weekend Potato Salad
Memorial Day is a favorite long weekend holiday. It’s time set aside for honoring those who gave their lives for our country, as well as being reflective about personal responsibilities to support the constitutional freedoms for which they gave their lives.
This coming long weekend will also be the official start of the summer 2018 picnic season. Our Biosyntrx staff agreed that this is their favorite ‘go to’ potato salad recipe since it’s easy, safe, and the flavors compliment other picnic foods without overpowering.
It’s just boiled new red potatoes tossed with a simple but delicious Dijon mustard vinaigrette and a generous smattering of scallions and fresh herbs – and that’s the beauty. It’s fabulous served cold or at room temperature and the flavor further develops as it sits, making it an ideal dish to bring to a backyard potluck or a picnic at the beach, in the park, or on a mountain hiking trail since it does not include mayonnaise or eggs. You can adjust the ingredients for the number of servings you need. We usually try to make extra for the next day.
Ingredients for 8 to 10 servings
3 pounds small new red potatoes cut in half
¼ cup red wine vinegar
3 tablespoons whole grain Dijon mustard
½ cup olive oil
6 scallions, chopped, or to taste
½ cup chopped parsley, or to taste
¼ cup chopped dill, or to taste
Salt and pepper
Place the potatoes in a large stockpot, and cover with salted water. Bring to a boil, and cook until the potatoes are just fork tender, about 20 minutes. Drain and allow to slightly cool. Cut the potatoes in half again, if they are more than reasonable bite size.
Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
Slowly add the vinaigrette to the still slightly warm potatoes to taste, and mix gently but thoroughly. Gently toss in the scallions, parsley, dill and any other fresh herbs you deem appropriate. Salt and pepper to taste, and have a thoughtful and fun Memorial Day Weekend with friends and family.
Ellen Troyer with David Amess and the Biosyntrx staff