this ain’t your grandma’s potato salad, y’all.

i made this gloriousness you see the other night and it was a big hit with the husband.
and my stomach.
it’s not mayo- or mustard-based, so it’s lighter and refreshingly saltier.
i am a big sour-taste fan and i love olives… and this potato salad made all my dreams come true.
the recipe came from our good friend and it was written not as a recipe, but as a friend would tell you how to make it.
so i sort of put it into a recipe the way i would make it. and i do encourage you to check out her post (called the farmer’s market potato salad) about it to see what all you could do with it, if you’re feeling adventurous.
oooh, and if you’re wanting a pasta one night, i think this would be great as a pasta dish. just replace the cooked potatoes with a veggie rotini or even orzo pasta.

olive my love potato salad
ingredients

1/4 cup balsamic vinegar

1/2 cup olive oil

3 tbsp dijon mustard

1/2 tsp salt

1/2 tsp pepper

2 tsp caper brine (just straight out of a jar of capers)

1 tsp capers

1/3 cup (or so) spanish green sliced olives

1/3 cup (heaping) pitted, halved kalamata olives

28 ounces potatoes (i used ruby sensation, but you could also use a small red or gold – or mixed), chopped into bite-size pieces

directions

1. put the cut up potatoes into a pot and cover them with water. add a generous pinch of salt and bring to a boil. cook until fork-tender (about 12-15 minutes).

2. while the potatoes are cooking, make the vinaigrette: put the first 7 ingredients into a jar and shake (or into a bowl and you can whisk them together).

3. drain the potatoes once they are done cooking and put them back into the pot. toss with the vinaigrette. (i started with about 1/4 cup of the dressing to begin with – dress. then taste. and add as much as you like. and you’ll have leftovers of the dressing for a salad tomorrow.)

*if you are able, toss the potatoes with the vinaigrette and then refrigerate overnight to let the potatoes really absorb the dressing.

4. if not, toss with the olives and pour into a serving dish and enjoy!