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The Best Potato Salad

May 27, 2012 by Mary Frances 8 Comments

Best potato salad with fennel, parmigiano cheese, cippolini onions and piccholine olives.

The Best Potato Salad with fennel, Parmesan cheese, cipollini onions and picholine olives.

The first time I made this was one year ago. Our oldest son was having a party at his apartment where they also have use of the roof. We were invited – unusual for parents! I brought a quadrupled recipe of this along with a rhubarb upside down cake. Both were huge hits!! This potato salad recipe is unusual, surprising and so very tasty. You will love it! This is an adapted version of a Martha Stewart recipe. (Robin – this is for you!)

THE BEST POTATO SALAD – serves 6

3 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
1 1/2 pounds baby Yukon Gold potatoes, scrubbed and halved
3/4 pound cipollini onions, peeled (drop in boiling water for 1-2 minutes to make this easier)
1/8 teaspoon red-pepper flakes
1 cup homemade or store-bought low-sodium chicken stock
Coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon white-wine vinegar
1/2 cup picholine olives, pitted (2 1/2 ounces)
1 small fennel bulb, very thinly sliced (use a mandoline)
1/2 cup fresh flat-leaf parsley
1 ounce Parmesan cheese, shaved (1 cup)

Heat a medium skillet over medium-low heat with oil. Add garlic, and slowly saute for 8 – 10 minutes, stirring frequently. Turn heat to medium-high and add potatoes, onions, and red-pepper flakes. Cook until onions are golden, about 7 minutes.

Add stock, and season with salt and pepper. Bring to a simmer, cover, and cook until potatoes and onions are tender, about 10 minutes. Remove potatoes and onions with a slotted spoon. Reserve 1/2 cup cooking liquid.

Combine reserved liquid, vinegar, 1/2 teaspoon salt, and pepper. Pour over warm potatoes and onions. You must do this while the potatoes are still warm to ensure maximum flavor. Stir in olives, and let cool completely.

Add fennel and parsley, and combine. Season with salt and pepper. Top with Parmesan.

Take a look at my garden after I took off the “winter blankets” yesterday. My mint, oregano, sage and chives went wild!

My fresh herb garden.

My herb garden – “winter blankets” removed!

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Filed Under: Dinner, Sides Tagged With: chives, cipollini onions, fennel, herb garden, Martha Stewart, Memorial Day potato salad, mint, oregano, Parmesan cheese, parsley, picholine olives, potato salad, sage

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Comments

  1. Robin Swan says

    May 27, 2012 at 7:41 PM

    Wow, this potato salad sounds a lot better than mine, and your herb garden looks better than mine too!!!

    Reply
  2. cookingsgood says

    June 7, 2012 at 6:44 PM

    This potato salad does sound wonderful and there are no eggs or mayo, I love it. Definitely going to try this one, plus garlic and fennel. BTW what are picholine olives? Love your garden.

    Reply
    • Mary Frances says

      June 9, 2012 at 1:40 PM

      Picholine olives are French olives with a delicious creamy taste. They are one of my favorite olives!

      Reply
  3. Mike says

    May 29, 2013 at 3:31 PM

    This potato salad sounds AWESOME! Can’t wait to give it a shake.

    Reply
    • Mary Frances says

      May 29, 2013 at 4:30 PM

      It is awesome – go for it!

      Reply
  4. Anne Maxfield says

    June 3, 2013 at 6:53 PM

    I love any potato salad that doesn’t have mayo & eggs and yours sounds really good! This is one of my favorites, my riff on a French potato salad: http://wp.me/p2SJwY-hf. An added bonus, we discovered by accident last summer, the leftovers make amazing home-fries!

    Reply
    • Mary Frances says

      June 3, 2013 at 10:11 PM

      Love it! Love the bacon and that it’s warm! My Mom might call this a German potato salad. We need to reschedule our dinner – I’ve been thinking about you!

      Reply
      • Mary Frances says

        June 3, 2013 at 10:12 PM

        oops – sorry – just realize you chill this. Still great!

        Reply

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