It seems like mother nature is saving the best for last when it comes to the weather. The last few days have been absolutely beautiful in the DC area! Temperatures are in the high 70s, without any of that gross humidity, and the sun is shining.
As a northerner, I do enjoy my seasons changing and would be lying if I said I was not wanting fall to come. The vibrant colors of the leaves on the trees, cute looking boots, pumpkin everything, apple fritters…I could go on.
But don’t fret summer lovers. As of today you still officially have 15 days left of the season, plenty of time to grill out, lay out, and chill out.
Summer time eating to me, is all about salads with grilled meat, chicken or fish. This potato salad with chive vinaigrette is great served cold or slightly warm, so will transition perfectly from summer to fall.
Red Bliss Potato Salad with Chive Vinaigrette
(Serves 4-6 people)
5 pounds unpeeled Red Bliss potatoes
3 tablespoons extra virgin olive oil
5 tablespoons red wine vinegar
2 tablespoons dijon mustard
salt and freshly ground pepper
3 heaping tablespoons fresh, chopped chives
Wash and lightly scrub clean your potatoes. Bring a large pot of salted water to a boil. Add red potatoes, and cook until tender, but still firm , about 10-15 minutes (give or take). Drain and let them sit in the colander, so your fingers don’t burn when you cut them.
In a large bowl whisk the olive oil, vinegar, salt and pepper, and mustard. Chop the potatoes into quarters (for larger ones, give an extra chop) and add to the bowl with the vinaigrette. Gently stir everything together, making sure not to mash the potatoes.
Top the salad with the chives, and when you are about to serve, gently fold in the chives. Eat up.