Timothy's 1st Place Potato Salad

Timothy's is the bottom potato salad.

Timothy's is the bottom potato salad.

On July 6th, we celebrated barbecue and picnic season with a hugely successful potato salad contest -- over 200 folks cast votes for their favorites! We had three winners, and now they are sharing their secrets for your potato salad success!

Ingredients

  • 3 pounds yellow fleshed potatoes (Finn or Yukon Gold)

  • a few chopped roasted peppers that have been pickled in a mixture of 2 parts white wine vinegar and 1 part sugar with a rosemary branch

  • 1 bunch Italian parsley, roughly chopped

  • 2 T crushed coriander seed (toasted in a pan or not)

  • 1 bunch chives, chopped

  • 3 T capers, rinsed and chopped

  • dijon mustard

  • Apple cider vinegar

  • Olive oil

  • Salt

  • A few twists of black pepper

  1. Boil the potatoes gently in a pot of salted water until a toothpick inserts with ease. Don’t overcook!

  2. Let cool until able to handle and with a paring knife remove the skin. Chunk the potatoes into various sizes and place in a bowl.

  3. Add the pickled peppers, chopped parsley, crushed coriander seed, chopped chives.

  4. Make a vinaigrette with the mustard, cider vinegar, olive oil, salt, and pepper. I’ve left the quantities bland on purpose as this will be to taste. Generally I like ¼ to ⅓ vinegar to olive oil plus a generous pinch of salt and pepper.

  5. Place the vinaigrette in a ball type jar and shake vigorously until somewhat emulsified.

  6. Pour over the bowl of ingredients and give a gentle stir. Taste! Add more vinaigrette if needed. Same goes for the salt. Try to do this while the potatoes are still a bit warm. Let sit for a few minutes and taste again. More vinaigrette needed, more capers, more anything? Enjoy!