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Maple Syrup-Cilantro Potato Salad

LIVING PROOF THAT THERE ARE NO POTATO SALAD RULES. Or, if so, I've not found them. I tried to combine everything—sweet, sour, salty, acidic, color. If something is missing, go ahead and throw it in! Takes 15-20 minutes (plus potato cooking).

I'm especially fond of cilantro, but chopped chives might also work quite well. If you don't have whole-grain mustard, Dijon-style is probably a good substitute. I've not tried it, but I suppose you could also substitute honey for maple syrup.

POTATO SALAD BASICS. Click here for essentials of selecting and cooking potatoes, preparing hard-cooked eggs, working with garlic, and similar tips to make potato salad preparation both easier and tastier.

SHOPPING LIST:
  • Maple syrup
  • Whole-grain mustard
  • Capers
  • Cilantro
  • Red potatoes
  • Red wine vinegar



Prepare potatoes
Cover with water in a saucepan, bring to low boil and cook until just tender; then drain and set aside until still warm
  • 4-5 medium red potatoes, unpeeled
  • 1/2 tsp salt


Prepare the salad
1
Whisk together in small bowl
  • 1/4 cup (2 oz) extra-virgin olive oil
  • 2 tablespoons red wine vinegar
    (or balsamic vinegar)
  • 1-1/2 tablespoons whole-grain mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon capers, drained and chopped
  • 1 tablespoon fresh cilantro, chopped
  • fresh ground black pepper, to taste

2
Into a large bowl, cut cooked unpeeled potatoes into slices no more than 1/4" thick.
3
Add and toss until evenly coated
  • Ingredients from small bowl


Serving suggestion
  • Serve on a bed of leafy lettuce on individual plates.

rainbow

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