Tender golden potatoes with a tangy dressing loaded with flavour. A simple mayo-free potato salad that’s traditionally served warm, or at room temperature, but equally good the next day cold.
Ingredients
3-1/2 lb. medium gold potatoes, washed and peeled
3 tablespoons rice vinegar
1/4 teaspoon salt
4 oz. salami, cut into chunks, sauteed until just warmed through
3 slices bacon, cooked and crumbled
1/2 red onion, sliced
3/4 cup small-diced dill pickles
1/4 cup chopped fresh dill
FOR THE DRESSING:
1/4 cup white wine vinegar
1 Tablespoon grain mustard
1 teaspoon salt
1/2 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
1 tsp. caraway seeds, lightly crushed
Directions
1. Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes into 3/4-inch chunks.
2. In a large bowl, combine rice vinegar with 1/4 teaspoon salt. Whisk until salt has dissolved completely. Add potatoes and gently stir to coat evenly.
3. In a small bowl, whisk together white wine vinegar, grain mustard, salt, and pepper. Slowly drizzle in the oil, whisking constantly until emulsified. Add the caraway seeds and whisk to incorporate.
4. Add salami, bacon, onions, pickles and dill to the potatoes and gently mix together. Pour half of the dressing mixture into the potato mixture and fold in gently. Continue to fold in dressing using only enough to generously coat potatoes. Season to taste with salt and pepper. Serve immediately while still slightly warm.
