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.
That looks really good to me right now. I bet it would be good with other greens as well.
Posted by: Kristin | April 06, 2009 at 03:35 PM
This looks just right for this time of year. I don't eat mayo so this is a new dressing for me to try.
Posted by: Penny | April 06, 2009 at 03:52 PM
That certainly is a very nice potato salad. I'll have to give it a try soon!
Posted by: Karen @ Mignardise | April 06, 2009 at 05:04 PM
How pretty. I've never made one like that..... Eee.
Posted by: cookiecrumb | April 06, 2009 at 07:17 PM
Lukewarm. Just the word for April. Penny's right, the dish seems perfect right now.
Posted by: Melissa | April 06, 2009 at 07:18 PM
Ha! April is best lukewarm, indeed.
Warm, vinegary potato salads are very German and the way I prefer them.
Posted by: Heather | April 07, 2009 at 12:10 AM
Nice. I wouldn't have thought to put watercress in a potato salad, but now that you mention it, it sounds just right.
Posted by: adele | April 07, 2009 at 11:19 AM
I love your analogies to spring! very nicely written.
Posted by: Julia | April 07, 2009 at 03:23 PM
Hi Tammy,
Just linked to your blog from Boston.com. Looking forward to your recipe posts. I will have to make that potato salad.
feel free to check out my new blog:
http://www.thebostonfoodcritic.com/Blog/
Posted by: Brian Karbel | April 07, 2009 at 07:41 PM
Brian: Hi, and welcome to the blogosphere!
Julia: It's recipes like your fettuccine with spring mushrooms that make me so impatient about the season. I should enjoy it more for what it is rather than what's to come.
adele: It works well, I think. Amanda has the potato salad on a bed of watercress, but that's no fun.
Heather: I'm a fan of the German potato salads, as well. Especially ones with bacon in them. Don't you admire my restraint?
Melissa: It fits.
CC: You should!
Karen@Mignardise: Please do. It's meant for sharing (not that Husband got any of it).
Penny: Just proves that mayo-less potato salads are lovely, too.
Kristin: Bet you're right. Arugula, for one.
Posted by: Tammy | April 08, 2009 at 02:57 PM
I love vinegary potato salad. Peppery watercress is such a nice idea to pair with warm, bland potatoes...yummy!
Posted by: Julie | April 10, 2009 at 02:56 PM