French Potato Salad and Mustard Vinegrette

Lucia’s, ahh Lucia’s.  Life is short!  Eat at Lucia’s.  This is a little deli/restaurant that I am so thankful to have in Uptown.  They are an awesome neighbor to have!  Open at 7 am until about 9 - all three meals.  One is better than the next.  Scones in the morning, different quinoa, wheat berry, veggie and fruit salads for lunch, cool happy hour, and a great dinner menu.  She has an ever-changing menu and emphasises local and in season ingredients.  I feel like her marketing department.  

Last week, one of her chefs/buyers taught a class, at Kitchen Window, of course.  Lori is Lucia’s buyer.  Now I don’t know which is my dream job - selling fancy cheese at Lunds with Angie or being the buyer at Lucia’s?  I have a lot of experience with loving cheese and buying delcious food!  Oh well, I always say, “Don’t confuse a hobby with a business”.  I’d better follow my own advice!   I had a craving for potatoes, and had just recovered from one of the worst cold “bugs” that I’ve had in years, so this was a really fun treat.  I would’ve asked for seconds, but...

I don’t care much for mayo., onions, or celery...kind of a deal breaker for most potato salads made by others.  I make my grandma’s German Potato Salad, but rarely make it for myself.  I blame the need for topping with crisp bacon.  

Just like any potatoes, the leftovers are not as good as the fresh ones are.  Think of mashed potatoes, hash browns, roasted potatoes, french fries?  Yuk!  I made the sauce for this (also used for salad dressing) and can just boil a small potato or two, when I want this  Here you go...

Ingredients:

• 1 1/2 lbs. each of small red and yukon gold potatoes.

Mustard vinegrette dressing:

• 6 tbsp. white wine vinegar.  You can use any combo of white colored vinegars.  
• 3 tbsp. fresh chives.
• At least 1 tbsp. each of other fresh herbs.  Parsley, dill, thyme, tarragon, rosemary, basil, cilantro...I like to use 4 or 5 different ones-easy this time of year.
• 2 tbsp. capers, drained.
• 1/2 tbsp. each grainy and dijon mustard.  You can use one or the other, but both are delicious.
• 12 tbsp. extra virgin olive oil
• Salt and pepper, to taste.  

Process:

1. Cook potatoes.  Place in a large pot of cold, salted water.  Bring to a boil.  Cook until fork-tender, about 20-25 minutes.  Drain.  Cool.
2. When cool enough to handle, cut into bite sized pieces.  
3. While potatoes are cooking, whisk together the vinegar, herbs, capers, and mustard.  Add the olive oil in a steady stream while whisking to emulsify.  Taste before adding salt and pepper.
4. Add the diced potatoes to the dressing/sauce, while the potatos are still warm, and mix, without breaking up the potatoes.
5. Serve cool or at room temp.

In class, they served this with a tenderloin sandwich.  This is also a great picnic dish, as it has no mayo.  I keep the sauce/dressing in the frig without the fresh herbs and capers.  I add those at the last minute with the salad/potatoes.