The easiest potato salad is mercifully quick to make at the height of summer when the last thing you want to do is create more heat in the home. It’s also light and loaded with anti-oxidants, and is a great accompaniment to anything you grill.
You can use your imagination to modify this with any vegetables that will go well with potatoes: the trick is to add one flavor that adds a surprising “snap.” Here I used olives, but you could use capers, mustard, sardines, sun-dried tomato, or bacon.
This recipe can be made a day or two ahead of time.
Ingredients, serves 2
6 small red potatoes
3 stalks celery
½ onion, thinly sliced
1 tsp fennel seeds
1 tsp curry powder
½ tsp garam masala
salt and pepper, to taste
1 T grapeseed oil
1 T extra-virgin olive oil
splash of apple cider vinegar
8 pitted olives, coarsely chopped (optional)
Boil potatoes in saucepan, about 20 minutes or until done.
In a heated a skillet, add olive oil and stir in the onions until golden and on the verge of becoming brown. Add the spices and stir one minute, then add the celery stirring occasionally three minutes or until the celery turns a bright green. Turn the heat off, and cover the pan.
When the potatoes are cooked, remove them to a cutting board and slice into quarters. Place in a mixing bowl, add onion and celery mixture, olives, salt and pepper to taste, and grapeseed oil and vinegar. Turn ingredients with a large spoon once or twice to gently blend together, preferably when still warm.
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