Spring has been a little slow to warm up for my taste. It always is, though, and who am I to judge, she who makes cold starts a way of life.
Here’s a nice potato salad that’s lighter than my summertime standby, with a mustardy vinaigrette and some teasing greens. It’s the seasonal equivalent of showing a little leg. A pale, goosebumpy leg that could benefit from a bit more sun and little less of the raw, chafing winds. Is all I’m saying.
Anticipatory Potato Salad
Like April, this is best served lukewarm.
8-10 small Yukon gold or fingerling potatoes
1 small yellow onion, halved and sliced thinly
1 small bunch watercress, leaves only
¼ tsp. Dijon mustard
¼ tsp. whole-grain mustard
1 Tbsp. white wine vinegar
1 tsp. chopped fresh thyme leaves
3 Tbsp. extra-virgin olive oil
Salt and pepper
In a large pot, cover potatoes with water and bring to a boil. Add some salt to the pot. Simmer until tender, 15-20 minutes. Drain and let cool a bit. Peel and cut into ½-inch cubes.
In a small bowl, whisk the mustard, vinegar, thyme, salt, and pepper. Whisk in the oil in a slow, steady stream. Toss the warm potatoes with the onions and watercress. Add dressing, toss, and taste for seasoning. Serve slightly warm or at room temperature.
Source: Inspired by Amanda Hesser’s The Cook and the Gardener.