Serves 4-6
2 pounds total of russet, purple, and red-skinned potatoes
2 stalks celery, diced (about 1/2 cup)
2 tablespoons olive oil
2 tablespoons white balsamic vinegar**
1 tablespoon water
2 tablespoons each fresh basil and parsley, thinly sliced
6-7 cranks of freshly ground black pepper
a generous sprinkling of salt, to taste
Scrub
the potatoes well, rinse thoroughly, and pat dry. Cut into 1-inch
pieces. Add to a medium size pan of water (with a couple of splashes of
white vinegar, if desired). Bring to a boil; reduce to a simmer, and
cook until potatoes are tender yet still firm to the touch, about 8-12
minutes.
Meanwhile, whisk olive oil, white balsamic vinegar, water, herbs, salt and pepper in a small bowl, and set aside.
Drain
potatoes, and place in a large bowl. Add diced celery, and pour
vinaigrette over the potatoes. Gently stir to avoid breaking the
potatoes. Serve at room temperature or chilled. (Potato salad tastes
better after it sits at least a few hours.)
**White balsamic
vinegar is available at Trader Joe's as well as most major supermarkets.
It's similar in flavor to regular brown balsamic vinegar but doesn't
stain the potatoes.
- Recipe courtesy of Susan Russo