We all know the scenario.
You’re at someone’s house for a dinner party or a cookout. Your friend offers a scoop of their "Aunt/Grandma/you name it’s special potato salad recipe.” Polite as ever, with a smile and a hard swallow, you take down those chunks of potato. MMMMMM.
We get it.
We don’t know why, but apparently it’s hard for people to make an edible potato salad. So many make the classic mistake of making a season-less, mayonnaise-lacquered salad with potatoes so under-cooked they could break teeth, egg shells, and an extreme abuse of mustard.
But don’t worry—we’re here to help: abandon the mayo, celery and eggs and try a no-fail potato salad bursting with Dijon, lemon and shallots that you can truly claim to be “secret.”
Follow Michelle’s Aunt Carolyn’s recipe, and help us start to change the reputation, and face, of potato salad everywhere.
Spinach and Potato Salad
2 lbs red potatoes
1/4 pound bacon
1 each lemon, zested and juiced
2 small shallots, minced
1 Tbsp Dijon mustard
3 Tbsp olive oil
2 cups spinach leaves, stems removed
Sea or kosher salt and freshly ground black pepper
Place the potatoes whole in a large pot of generously salted water. Place over medium high heat and simmer until they are easily pierced with a knife. (We cook these whole to prevent the potatoes from getting beaten up, mushy, and starchy during the cooking process). Drain and allow them to cool enough to handle.
Meanwhile, cook the bacon over medium heat, until crisp. Remove from the pan, allow to cool, and chop. While the bacon is cooking, combine the lemon zest, lemon juice, shallots and Dijon in a bowl and whisk to combine. Add the olive oil, a little at a time to the bowl, whisking the whole time, until the oil is incorporated. Season this dressing with salt and pepper to taste.
When the potatoes are cool enough to handle, but still warm, cut them into bite-sized pieces (for smaller potatoes, cut them into 1/4’s, larger potatoes 1/6’s or 1/8’s). Place the potatoes in a bowl, add the spinach leaves and bacon, and toss with the dressing while the potatoes are still warm. This will allow them to soak up as much flavor as possible, and will wilt the spinach leaves a bit. Let the salad cool to room temperature and serve.