Pretty Petite Potato Salad, Vinagre de Jerez Dressing

Pretty Petite Potato Salad, Vinagre de Jerez Dressing with Grilled Okra, Celery, Peperoncini, Radish, Cucumber, Red Onion, Herbs and Edible Flowers

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

Recipe for Vinagre de Jerez Dressing. Excellent with Potato Salad. #saladdressing

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

Pretty Petite Potato Salad, Vinagre de Jerez Dressing with Grilled Okra, Celery, Peperoncini, Radish, Cucumber, Red Onion, Herbs and Edible Flowers

Ingredients

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

basil
mint
tarragon
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.

Pretty Petite Potato Salad, Vinagre de Jerez Dressing with Grilled Okra, Celery, Peperoncini, Radish, Cucumber, Red Onion, Herbs and Edible Flowers

Potato Salad Love

Mom's Vintage Potato Salad. The recipe we all know and love.

Love potato salad? Try my mom’s super-popular vintage recipe here.

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Potato Salad

#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:

Pretty Petite Potato Salad, Vinagre de Jerez Dressing with Grilled Okra, Celery, Peperoncini, Radish, Cucumber, Red Onion, Herbs and Edible Flowers