Pretty Petite Potato Salad, Vinagre de Jerez Dressing
Petite Red Skin Potatoes, Grilled Okra, Celery
Peperoncini, Radish, Cucumber, Red Onion
Herbs and Edible Flowers
Complex and assertive, Vinagre de Jerez turns up the music on ordinary potato salad. Chef José Andrés says, “…you add just a touch of (sherry) vinegar and you have this wonderful flavor that sparkles.” Vinagre de Jerez is one of just three vinegars in the EU from a designated appellation. Spain’s classification system, Denominación de Origen, regulates the quality and geographical origin of the product.
Okra is excellent grilled. (Use a grill pan so it doesn’t fall through the grates). The mucilaginous properties that make people say they “hate” okra are mitigated by quickly cooking over a hot fire. Combine grilled okra and petite red-skinned potatoes with lively peperoncini, peppery radish, crunchy celery and cool cucumber. Toss with a vivacious dressing and an array of complementary flowers and herbs for a show-stopping summer salad.
Vinagre de Jerez Dressing
- 1/4 c. good quality mayonnaise
- 1/4 c. yogurt
- 1 T. vinagre de jerez
- 1 t. dijon mustard
- 2 T. fruity olive oil
- salt and pepper
Whisk ingredients together in a small bowl. Season to taste with salt and fresh ground pepper. Thin with warm water so the dressing will make a smooth elegant coating for the vegetables (as opposed to a thick, gloppy mayo).
Pretty Petite Potato Salad
- petite red skin potatoes – cooked, halved, chilled
- okra – sliced lengthwise
- celery – thinly sliced
- peperoncini – sliced into rings
- radish – thinly sliced
- cucumber – thinly sliced
- red onion- sliced into thin rings
Brush okra with olive oil. Grill cut-side-down until lightly charred. Flip and briefly cook the other side. Cool to room temperature.
Toss ingredients with Vinagre de Jerez dressing. Season to taste with salt.
Herbs & Flowers
- society garlic flowers
- chinese chive flowers
- fennel flowers
- fennel fronds
- celery leaves
Place the potato salad on a platter. Garnish with herbs and flowers. (Read my tips on edible flowers here). Finish with a few grinds of black pepper. Serve the luscious extra dressing on the side.
Potato Salad Love
Love potato salad? Try my mom’s super-popular vintage recipe here.
#SummerSoiree is a season long franchise where Food Network editors team up with bloggers to share recipes about everyone’s favorite SUMMERTIME dishes. This week, it’s POTATO SALAD.
Get inspiration from our very popular Pinterest Board with over 450,000 followers called Let’s Pull Up A Chair here. And if you’re looking for some creative POTATO SALAD recipes, check these out:
The Mom 100: Classic Potato Salad with Celery and Fresh Thyme
Feed Me Phoebe: Creamy Red Potato Salad with Capers, Radishes and Chives
Homemade Delish: Loaded Baked Potato Salad
Creative Culinary: French Potato Salad
In Jennie’s Kitchen: Italian String Bean & Potato Salad
Elephants and the Coconut Trees: Salmon and Potato Salad
The Heritage Cook: Potato, Spring Vegetable and Bacon Salad with Lemon Vinaigrette
Taste with the Eyes: Pretty Petite Potato Salad, Vinagre de Jerez Dressing
Healthy Eats: 5 Potato Salads for a Lighter Picnic
FN Dish: The New Age of Potato Salad: 7 Ways to Do It Up Right