New potatoes are not a variety of potato but are any tiny, waxy potatoes that have been freshly dug. I prefer red-skinned for this salad because of their decorative color, although you could substitute any round white boiling potato with successful results.
SERVES 6
3 pounds red-skinned new potatoes (about 13 small to medium)
Вј cup hot Vegetable Stock
3 scallions, thinly sliced
DRESSING
Вј cup red wine vinegar
1 teaspoon Dijon mustard
в…” cup olive oil
1 teaspoon salt
Freshly ground pepper to taste
1 clove garlic, minced
Вј cup coarsely chopped fresh dill
- Scrub the potatoes very well with a vegetable brush. Leaving the skin on, cut each one in half. (If some are considerably larger than others, cut them so that the pieces are of equal size.)
- Bring a large (6-quart) pot of water to a boil. Add the potatoes and cook, covered, for about 25 minutes, or until they are tender—not mushy—when carefully pierced with a knife. Drain in a colander.
- Cut each potato piece into bite-size pieces and put in a large serving bowl. Pour on the hot vegetable stock and toss gently. Add the sliced scallions and toss again.
- Mix all of the ingredients in a medium jar with a tight-fitting lid. Shake vigorously. Pour the dressing over the potatoes and toss carefully but thoroughly. Cover and chill for about 30 minutes before serving. Serve cool or at room temperature, but not cold.
NOTE: If you make this dish a day in advance be sure to bring it near room temperature before serving, and taste to adjust the seasonings.
