Italian-Style Potato Salad

04/29/2017
Serves 30 people
Equipment
large, heavy-bottomed pot
Prep time
25m
Cook Time
10m

The warm red bliss potatoes in this salad soak up the tangy dijon-chive dressing and make you forget all about that white globby stuff they called potato salad at the neighborhood picnics of your childhood.

Ingredients

  • 10 Pounds
    red potatoes, diced into one inch cubes
  • 2
    bunches chives, chopped
  • 3/4 Cups
    red wine vinegar
  • 1 1/2 Cup
    extra virgin olive oil
  • 1/2 Cup
    dijon mustard
  • 1 Teaspoon
    onion powder
  • salt & pepper

Instructions

  1. Bring a large pot of salted water to boil while you are dicing your potatoes into one inch cubes. Add potatoes and boil until tender (not too soft-- you want them to be able to be cut with a fork but not mushy). Strain and pour cooked potatoes into a large bowl and set aside.

  2. Finely chop chives and sprinkle over the potatoes.

  3. Whisk mustard, onion powder, salt and pepper into vinegar. Add oil, in a steady drizzle, while whisking until well blended.

  4. Pour dressing over the still-warm potatoes. Stir every 10 minutes or so until they potatoes are coated in chives and dressing, and the dressing has been absorbed by the potatoes. Serve warm.

Nutrition: This is a pretty good for you way to get your starch/carbs/taters. Balance with leafy greens and lean protein, and you're in business!

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