This Warm Potato Salad recipe will take your next barbecue to a whole new level!
Ingredients & Amounts
2 pounds of baby red potatoes
2 tablespoons of extra virgin olive oil
1 French shallot, quartered and finely-chopped
2 tablespoons of Pommery Dijon mustard
2 tablespoons of apple cider vinegar
juice of half a lemon
1 cup of sour cream
1 cup of celery, roughly-chopped (leaves included)
2 scallions (green onions), roughly-chopped
3 red radishes, halved and thin-sliced
salt and pepper to taste
1. Scrub potatoes then, place into a medium-sized pot. Cover with water and bring to a boil. Reduce to low and cook for 12-15 minutes. Drain and cool.
2. Heat a medium-sized skillet on medium-high heat. Once the skillet is hot, add oil and move about until it shimmers. Add chopped shallot and cook until it softens. Add mustard, vinegar and lemon juice, stir and cook for about two minutes. Add sour cream, stir and cook until bubbling. Remove from heat.
3. Cut potatoes in half and place into a large bowl. Add celery, scallion and radish. Pour dressing over vegetables, stir and add salt and pepper to taste. Serve warm.