As we enter another week of hot and humid weather, its important to find ways to make food without heating up the kitchen. Here at the Rubin Rodeo, we live comfortably most of the summer without air conditioning. But when the temps hit the 90’s for more than a couple of days, it gets a little dicey.
My strategy is to get up early while it is still cool and do whatever cooking I need to do in the early hours of the morning. Today, I made this potato salad. It was finished and off to the fridge before the kids woke up.
We’ve got leftover grilled chicken to go with this for dinner. I know by this afternoon, I won’t feel like cooking. Dinner is all ready to go.
Potato Salad
serves 6
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons champagne vinegar (regular vinegar will work too)
1/2 teaspoon Dijion mustard
1 teaspoon sea salt
3/4 ground pepper
10 tablespoons extra virgin olive oil
1/4 cup minced green onion, use green and white part ( I used some freshly cut chives from my garden instead)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons of fresh basil leaves
Boil potatoes whole in salted water for around 10 minutes until just cooked through.
Drain water then put a towel over the top of them so they continue to steam them for about ten more minutes.
As soon as you can handle them cut them in half, or quarters if really large and place them in a meduim bowel.
Gently poor the chicken stock as well as the wine (if no wine use extra chicken stock) on to the warm potatoes and allow them to soak up the liquid.
In a separate bowl put vinegar, mustard, 1/2 teaspoon sea salt, 1/4 teaspoon pepper and then wisk in the olive oil.
Add your vinaigrette to the potatoes.
Then add green onions, dill, parsley, basil, 1 1/2 teaspoons salt, 1/2 teaspoon pepper and gently toss.
Refrigerate and serve later with dinner.
